Recipe: Korean chicken, vegetable and stone bibimbap

Home Cooking Recipe: Korean chicken, vegetable and stone bibimbap


A variety of seasonal vegetables, served with marinated chicken, served with Korean-style spicy sauce, healthy and delicious.



  1. Chicken breast removes fascia and fat oil, cut into pieces

  2. Put 1 tablespoon of oyster sauce, onion ginger, garlic, a little salt, sugar, chicken, cooking wine and sesame oil marinated chicken (more than 15 minutes)

  3. Cut onions, carrots, cucumbers, shredded mushrooms into small pieces, sliced ​​mushrooms, shredded oyster mushrooms, and enoki mushroom removed roots

  4. Boil the mushrooms and carrots and control the water.

  5. Put a little oil in the pot, stir the carrots, onions, and stir-fry.

  6. Hot pot of cold oil into 2 tablespoons of oyster sauce, a little garlic, a small fire to simmer the scent of oil, add mushrooms, salt, a little sugar, seasoning

  7. Put the marinated chicken slices, put a little starch and mix well, put a little oil in the pot, stir-fry the chicken until it is ripe and golden.

  8. Pour a few drops of sesame oil in the stone pot and brush evenly (heat)

  9. Rice is evenly spread in stone pot

  10. The processed vegetables are fanned onto the rice in turn.

  11. Put fried chicken in the middle

  12. Put the poached egg on the chicken

  13. When you eat, put a proper amount of Korean chili sauce and mix well.

  14. Perfect with a poached egg

  15. Time-saving healthy low-oil microwave version of poached egg practice

  16. Put a few drops of oil in the microwave utensil bowl, evenly brush

  17. Pour the egg into the bowl and sprinkle with a pinch of salt.

  18. Use a fork to poke a few holes in the surface of the egg yolk (to prevent the egg from bursting during heating)

  19. Put it in the microwave, 40 seconds of high fire


A layer of sesame oil is applied to the stone pot to prevent the rice from sticking.

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