Chicken Drumstick Kimchi Pot Rice

Name: Chicken Drumstick Kimchi Pot Rice
Total time: 30 min
Yield: 1301 g
Ingredients: White Rice (short-grain, raw) 450 g; Napa Cabbage Kimchi 300 g; Chicken Thigh (boneless) 300 g; Scallion (green onion) 200 g; Anchovy Fish Sauce 20 g; Beef Dashida (Korean beef bouillon) 1 g; Red Pepper Flakes (Gochugaru) 3 spoon; Soy Sauce 20 g; Sesame Oil 5 g; Ground Black Pepper 1 g; Salt 1 serving (1/3 tsp)

Cook 30 min Difficulty EASY 2,293 kcal

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Ingredients

Main ingredients

White Rice (short-grain, raw) 450 g
Napa Cabbage Kimchi 300 g
Chicken Thigh (boneless) 300 g
Scallion (green onion) 200 g

Seasonings/Sauce

Anchovy Fish Sauce 20 g
Beef Dashida (Korean beef bouillon) 1 g
Red Pepper Flakes (Gochugaru) 3 spoon
Soy Sauce 20 g
Sesame Oil 5 g
Ground Black Pepper 1 g
Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 389.46 g 69%

Protein 99.97 g 18%

Fat 33.33 g 13%

Serving size 1301g

Cooking steps

1

Cut the chicken drumsticks into bite-sized pieces.
2

Chop the kimchi into bite-sized pieces.
3

Heat sesame oil in a pot and sauté the chicken drumsticks.
4

Season the chicken with salt and pepper.
5

Add the kimchi and stir-fry together.
6

Add the washed rice and mix well with the other ingredients.
7

Pour in water and seasoning sauce (soy sauce, sugar, etc.).
8

Cover the pot and cook the rice.
9

Once the rice is cooked, mix well and finish.

Chicken Drumstick Kimchi Pot Rice

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