'Nurungji' chicken cutlet recipt
“Nurungji” chicken cutlet/ Courtesy of Samho Media``Nurungji,'' or Korean scorched rice at the bottom of a pot, is used often in recipes for cancer patients – however, it is often boiled in water to make soup. This recipe offers a unique way to cook nurungji with chicken to make a dish rich in protein. Ingredients (serves two) You will need 80 grams of chicken, 20 grams of onion, 20 grams of paprika, 20 grams of cucumber and cooking oil For seasoning sauce for the chicken: 5 grams of cooking wine, salt and pepper. For the frying batter: 40 grams of nurungji, 40 grams of egg, 10 grams of flour For the sauce; 5 grams of starch, 40 grams of ginseng tea powder, simple syrup, vinegar, water, salt, chopped ginger Step by step 1. Dice the chicken and season it with cooking wine, salt and pepper. Cover the pieces in batter made with flour, egg and nurungji pieces. Fry at 170 degrees Celsius 2. Chop onion, paprika and cucumber into bite size pieces 3. Add ginseng tea powder, syrup, vinegar, ginger and salt into a pot with water and boil. Add starch until you g
Jun 28, 2012