Chicken Kimbap with Veggies
User Reviews
4.9
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Prep Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
40 pieces
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Course
Main Course
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Cuisine
Korean
Chicken Kimbap with Veggies
Description
Chicken Kimbap with Veggies starts by cooking sushi rice until water is absorbed and the rice develops a slightly sticky texture. A seasoned vinegar mixture of vinegar, sugar, and salt is folded into the cooled rice to mimic traditional sushi rice flavor and texture. Chicken breast strips are seasoned, coated in flour, dipped in a batter made of beaten egg, flour, and cold water, then pan-fried until golden and crispy.
The nori sheets are laid over a sushi rolling mat covered with foil for easy cleanup, then covered with a thin layer of the seasoned rice, leaving part of the sheet bare to seal the roll. The fried chicken and fresh julienned vegetables (cucumber, bell pepper, carrot, and salad greens) are layered on the rice before rolling tightly. To prevent sticky hands, dipping hands in cold water while handling rice is suggested.
When sliced into pieces, the Chicken Kimbap offers a contrast of textures and flavors: the crispy, flavorful fried chicken complemented by fresh crunchy vegetables and the slightly tangy sushi rice wrapped in savory seaweed. It is a convenient and portable dish suitable for lunches or snacks.
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 algae leaves nori
- 150 g chicken breast
- 1 egg
- 1 tbsp flour
- water cold
- 1 cucumber
- 1/4 bell pepper
- 30 g carrot
- 1 green salad small
Optional (Japanese Omelet):
- 4 egg
- 1 tsp soy sauce
- 1 green onion small
Instructions
- Wash the rice thoroughly in several waters and drain. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
- Separately we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
- Cut the chicken breast into thin strips.
- Season with salt and pepper and dredge in flour, then in the batter made of beaten egg, flour and cold water, then fry in a pan with hot oil until golden brown.
- Then on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
- To prevent the rice from sticking to your hands, wet your hands in cold water anytime you handle the rice, so it will slide easily and will be easier to spread evenly.
- Inside add the chicken, chopped vegetables and some finely chopped lettuce greens, then roll it up tightly using the bamboo Kimbap mat. After it is formed we keep it still in the rolling mat and press the ends well.
- When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 - 1.5 cm (1/3 - 2/3 of an inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
Optionally we can add Japanese omelet to the roll:
- For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick omelet pan over medium heat with a little butter and roll the omelet as it cooks.
- When it's ready we can cut it along in strips of about 1 cm thick and let it cool.
- Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.
Notes
User Reviews
Overall Rating
4.9
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