Yuringi Rice Bowl
Yuringi Rice Bowl
Ingredients
For the Crispy Chicken and Sprouts
- 2 tablespoons cooking oil
- as needed potato starch, (any starch works)
- 500 grams chicken thighs
- as needed salt
- as needed pepper
- 250 grams mung bean sprouts
For the Yuringi Sauce
- 50 ml soy sauce
- 50 ml vinegar
- 50 ml agave syrup, (can be replaced with honey or oligosaccharide syrup; if using sugar, use about 30 grams)
- 50 ml water
- a splash lemon juice
- 1 tablespoon minced garlic
- as needed chili peppers, sliced
For Serving
- as needed rice, cooked
- as needed green onions, shredded
Instructions
- 1
In a large pan, add 2 tablespoons of cooking oil and a generous amount of potato starch (or any starch) and mix them together to create a slurry.
⏱️ 2 min
- 2
Add the 500 grams of chicken thighs to the pan and mix well to coat them in the starch mixture. Spread the chicken thighs out, skin-side down, in a single layer.
⏱️ 3 min
- 3
Season the chicken thighs generously with salt and pepper.
⏱️ 1 min
- 4
Place a steamer basket containing 250 grams of mung bean sprouts directly on top of the chicken in the pan. Cover the pan with a lid and cook for 10 minutes.
⏱️ 10 min
- 5
While the chicken and sprouts are cooking, prepare the Yuringi sauce. In a small bowl, combine 50 ml soy sauce, 50 ml vinegar, 50 ml agave syrup (or substitute), 50 ml water, a splash of lemon juice, 1 tablespoon minced garlic, and the sliced chili peppers. Mix well.
⏱️ 5 min
- 6
After 10 minutes, carefully open the lid. Remove the tender-crisp bean sprouts from the steamer basket and set them aside. Continue to cook the chicken, uncovered, for an additional 5 minutes.
⏱️ 5 min
- 7
Flip the chicken thighs and cook for 3 minutes. Flip them again and sear over high heat for about 3 minutes until the skin becomes crispy and golden brown.
⏱️ 6 min
- 8
To serve, place a portion of cooked rice in a bowl. Top with a piece of crispy chicken, a generous amount of the cooked mung bean sprouts, and some shredded green onions. Just before serving, pour the prepared Yuringi sauce generously over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Yuringi Rice Bowl
For the Crispy Chicken and Sprouts
- 2 tablespoons cooking oil
- as needed potato starch, (any starch works)
- 500 grams chicken thighs
- as needed salt
- as needed pepper
- 250 grams mung bean sprouts
For the Yuringi Sauce
- 50 ml soy sauce
- 50 ml vinegar
- 50 ml agave syrup, (can be replaced with honey or oligosaccharide syrup; if using sugar, use about 30 grams)
- 50 ml water
- a splash lemon juice
- 1 tablespoon minced garlic
- as needed chili peppers, sliced
For Serving
- as needed rice, cooked
- as needed green onions, shredded
Instructions
- 1
In a large pan, add 2 tablespoons of cooking oil and a generous amount of potato starch (or any starch) and mix them together to create a slurry.
⏱️ 2 min - 2
Add the 500 grams of chicken thighs to the pan and mix well to coat them in the starch mixture. Spread the chicken thighs out, skin-side down, in a single layer.
⏱️ 3 min - 3
Season the chicken thighs generously with salt and pepper.
⏱️ 1 min - 4
Place a steamer basket containing 250 grams of mung bean sprouts directly on top of the chicken in the pan. Cover the pan with a lid and cook for 10 minutes.
⏱️ 10 min - 5
While the chicken and sprouts are cooking, prepare the Yuringi sauce. In a small bowl, combine 50 ml soy sauce, 50 ml vinegar, 50 ml agave syrup (or substitute), 50 ml water, a splash of lemon juice, 1 tablespoon minced garlic, and the sliced chili peppers. Mix well.
⏱️ 5 min - 6
After 10 minutes, carefully open the lid. Remove the tender-crisp bean sprouts from the steamer basket and set them aside. Continue to cook the chicken, uncovered, for an additional 5 minutes.
⏱️ 5 min - 7
Flip the chicken thighs and cook for 3 minutes. Flip them again and sear over high heat for about 3 minutes until the skin becomes crispy and golden brown.
⏱️ 6 min - 8
To serve, place a portion of cooked rice in a bowl. Top with a piece of crispy chicken, a generous amount of the cooked mung bean sprouts, and some shredded green onions. Just before serving, pour the prepared Yuringi sauce generously over the top.
⏱️ 2 min