Recipe detail

Poultry Bowl with panko chicken, kimchi rice, mini corn, peanuts

9. 4. 2024

Author: Bartłomiej Kubica

Company: RM Gastro Polska Sp. z o.o.

Food category: Poultry

Cuisine: Other

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Program steps

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gotowanie ryżu

1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

wyjmij ryż włóż kurczaka

2
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
chicken fillet 5 pcs
black rice 1 kg
kimchi 500 g
mini corn 10 pcs
plain wheat flour 100 g
breadcrumbs 200 g
egg 5 pcs
peas 100 g
kikoman ponzu sauce 100 ml
honey 50 g

Nutrition and allergens

Allergens: 1, 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1609.8 kJ
Carbohydrate 103.6 g
Fat 2.9 g
Protein 12.5 g
Water 0 g

Directions

Clean the chicken fillet, season it with salt, ponzu sauce and honey (to season the meat better, you can optionally pack the marinade with the meat in a vacuum sealer). After marinating the meat, coat it with flour, egg and panko.
We will fry the chicken fillet in a fryer at 160 degrees for about 10 minutes.
Cook the ttekbooki rice dumplings in the Retigo oven. We need to preheat the steam oven to 99 degrees, then line gn 1/1 20 mm with saga paper and apply oil on it. When the oven heats up, moisten the noodles with water from the hose provided with the oven and cook for about 8 minutes.
*The recipe for cooking rice dumplings can be found on Combioline
At the same time, fry the mini corn on the induction hob.
Place the prepared elements of the dish next to each other, preferably in a round, deeper dish.
Sprinkle the entire dish with peanuts