Chicken Bulgogi
with mushrooms and fragrant jasmine riceCalories
:Ā
569 kcalProtein
:Ā
50.3g proteinTotal
:Ā
25 minutesDifficulty
:Ā
EasyProtein Rich
Family Friendly
Quick
Blender Needed
Calorie Smart
Allergens:
- Sesame
- Wheat
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Jasmine Rice
1 unit(s)
Ginger
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
125 grams
Scallion
250 grams
Mushrooms
1 unit(s)
Onion
1 sachet(s)
BBQ Rub
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
2 tsp
Sugar
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2382 kJ
Energy (kcal)569 kcal
Fat6.3 g
of which saturates2.4 g
Carbohydrate84.9 g
of which sugars15.3 g
Dietary Fiber3.5 g
Protein50.3 g
Salt1.7 g
Potassium289.9 mg
Calcium42.1 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Immersion blender
ā¢Grater
ā¢Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).
2
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to scrape away the peel.
3
- In a large bowl, mix the ginger, garlic, ketjap manis, soy sauce, BBQ rub, 2 tsp sugar (per 2P) and half the sesame seeds.
- Add the chicken to the bowl and allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken.
4
- While the meat marinates, halve, peel and thinly slice the onion.
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
- Return the pan to high heat with a drizzle of oil.
- When hot, fry the onion and mushrooms until softened, stirring occasionally, 4-5 mins. Once cooked, remove from the pan, then return the pan to high heat with a drizzle of oil.
5
- Once the pan is hot, add the chicken (reserve the marinade remaining in the bowl).
- Fry until browned, 6-8 mins. IMPORTANT: Chicken is safe to eat when no longer pink in the middle.
- Once the chicken is browned, add onions and mushrooms back to the pan along with the reserved marinade and 25ml water (per 2P).
- Cook until warmed through, 5-6 mins.
- Loosen the sauce with a splash of water if required. Season with salt and pepper.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken and veg.
- Garnish with a sprinkling of scallion.
- Finish with a scattering of the remaining sesame seeds.
