Korean Kimchi with Sweet and Sour Chicken Rice Cake
What You Will Need
Ingredients
- Korean rice cake(small) 300g
- Chicken fillet 100g, cut into pieces
- Green onion 2 pcs, cut into sections
- Cabbage 60g, cut into strips
- Kimchi 150g
- Lee Kum Kee Freshly Minced Garlic 1 tbsp
Marinade
- Lee Kum Kee White Peppercorn Powder 1/2 tsp
- Lee Kum Kee Oyster Sauce 1.5 tsp
- Lee Kum Kee Black Sesame Oil 1 tsp
Seasoning
- Lee Kum Kee Sauce for Sweet and Sour Pork/Spare Ribs 1 Pack
- Water 50 ml
Made with
Lee Kum Kee products
How to make it
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Marinate the chicken for 20 minutes.
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Soak the rice cakes in hot water. Separate the rice cakes that are sticking together. Soak for about 10 minutes. Drain well and set aside.
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Mix Lee Kum Kee Sauce for Sweet and Sour Pork/Spare Ribs with water.
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Heat and oil wok. Pan fry the chicken. Add garlic and cabbage. Stir well. Add kimchi, rice cakes and seasoning. Cook over medium low heat until sauce is thickened and all rice cakes are covered with sauce.
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Add scallion and cook for 2 more minutes. Serve immediately.
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Tips: The rice cake can be served with cheese for a richer flavour.
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