Stir-Fried Chicken with Korean Rice Cake

In the Asian cuisine world, Korean food is one my favorites, more than the Japanese or Chinese because it has a spicy taste and is similar to Vietnamese food, using a lot of garlic and chili. One of the Korean dishes is the rice cake soup or a stir-fried dish using the already-made rice cake. Korean food markets, such as H Mart, keep this rice cake in the refrigerated section, and it is sold having two kinds of shape. One is long cylindrical shape (garaeddeok). and the other is a sliced oval shape. They are both made from rice flour, and, I think, spending a little time. We can make this rice cake at home. But today, I will prepare stir-fried rice cake with some colorful vegetables and chicken. Some Korean rice cake (garaeddeok) recipes use kelp-anchovies broth, others use just water. This dish is a one-dish meal and is very fulfilling with vegetables and protein in the same dish. In this recipe, I will use the kelp-anchovies broth. The broth can be kept in a refrigerator for a basic broth to make seafood soup. Even with a long list of the ingredients, it is still worthwhile when it is done.

Ingredients:
Stock ingredients:
3 dried shitake mushrooms
1/2 cup anchovies
1 dried kelp (about 5 to 6 inches long)
10 cups water
1 tsp salt
Small rock sugar chunk
Chicken marinade ingredients:
1 chicken breast, thinly sliced
1/4 tsp sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/4 tsp sugar
Vegetables ingredients:
1 cup white mushrooms, sliced
1 cup total combination of red, green, and yellow sweet bell peppers, cut into matchsticks
1/3 cup carrots cut into matchsticks
1/2 cup sweet white onions, sliced
Green onions or chives for garnish
1 egg yolk. and 1 tbs water
Other ingredients:
1/2 lb thin sliced rice cake

 

1 cup anchovies broth
1 garlic clove, minced
2 tsp soy sauce
1 tsp syrup
1/2 tsp salt
1 tsp Korean hot chilli paste
Oil for stir-frying

Directions:
To make broth:
Clean both sides of kelp with wet cloth. Combine all the broth ingredients in a pot. Let them sit for one hour and then bring to boil. Simmer for one hour. Drain and set aside.

To make egg strip for garnish:
Put egg yolk and water in a bowl and mix well. Add a few drops of oil in a nonstick pan over low heat. Pour egg into the pan, swirl the pan, and spread the egg as thinly as possible. Cook the egg without getting brown. When the egg is cooked, transfer it to a cutting board and use a knife to shred into thin strips and set aside.

Combine chicken and its marinade ingredients and mix well. Marinate chicken for 1 hour.
Prepare the Vegetables and set aside. Soak the rice cake in hot water for 30 minutes and drain.

Combine the anchovies broth with soy sauce, syrup, and salt in a small bowl and set aside.
Heat nonstick sauté pan with 1 tbs of vegetable oil until hot. Add chicken and sauté the chicken until no longer pink (about 5 to 7 minutes).

Add all the vegetables and stir well.

Add anchovies sauce and rice cake. 

 Stir and cook until the sauce has slightly thickened. Add green onions. Decorate with egg strips and serve.