Red Korean Chicken Bowl

Name: Red Korean Chicken Bowl
Prep time: 1 h 10 min
Cook time: 1 h 55 min
Total time: 3 h 5 min
Yield: 12
Cuisine: American

(1)

"Make your night oriental!!!!!!!!"

-- @kosherandhealth

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Prep time: 1hr 10mins

Cook time: 1hr 55mins

Serves or Makes: 12

Recipe Card

12 small (not too small) chicken breasts with skin and bones
Two medium sized brown onions peeled and cut into large chunks
One large red capsicum deseeded and shredded into large pieces
One birds eye chilli without its top but keeping the seeds
One medium piece of fresh ginger
¼ teaspoon of ground black pepper
Three tbsps of smoked paprika
A half a tsp of chilli powder
A half a small cup of sunflower oil
A half a small cup of water + more when needed
Twelve pinches of black sesame seeds for garnish
12 small bunches of bok choy soaked in salt water, rinsed and cut into slightly thick diagonal pieces
6 tbsps of sunflower oil
One tsp of salt
One small cup of marinated red chicken sauce
Two medium cups of soaked and rinsed brown rice
Three medium sized cups of water
One tsp of salt
One small quarter cup of sunflower oil

Step 1
Into the blender blend the onions, capsicum, chilli, ginger, seasoning, spices, oil and water for 30 seconds or until the mixture is smooth. Add more water when the mixture is not smooth enough. Into a large bowl mix the chicken with the marinade mixture, cover with clinging wrap and place in the fridge for an hour.
Step 2
Preheat oven at 240 degrees Celsius. Prepare a large roasting tray with parchment paper, place the marinated chicken in, cover with parchment paper and aluminium foil and place the chicken in the oven for 1hr and 20 min or until the chicken is well cooked. Check occasionally.
Step 3
Preheat the wok on medium heat, drizzle the oil in, season the wok, pour a bit of oil out of the wok into a small ceramic pot (can use the remaining oil for other dishes), toss in all bok choy and salt and cook for 5 min or until you see the vegetables turn dark green and slightly wilted (not too wilted). After the bok choy is fully cooked turn off the flame, pour in the marinated chicken sauce, mix and transfer the stir fry into a nice lovely bowl of your choice.
Step 4
Using a medium sized pot place the rice, three cups of water, salt and oil in. Cover and on a medium heat cook the rice for 30 min or until the water is nearly evaporated.
Step 5
Get out 12 lovely deep small bowls of your choice and divide the rice, stir fry chicken and black sesame seeds. Boteach Bon!