How to Make Delicious Korean Sweet Potato Cake? Discover the Little Techniques of Korean Cuisine - Soft, Sweet and Sticky with a Pull-String Effect!
This issue introduces: How to make Korean sweet potato cake deliciously? What are the little techniques of Korean cuisine? Soft, sweet and sticky with a pull-string effect!
Finally got rid of seafood, presents a "stir-fried" dish for you. How to make sweet potato cake deliciously? What kind of little techniques does Korean cuisine have? Soft, sweet and sticky with a pull-string effect!
Spicy Chicken Sweet Potato Cake
Approximately these materials are needed:
Marinade:
2 large spoonfuls of Korean chili powder, 1 large spoonful of Korean chili sauce, 1 large spoonful of soy sauce, 1 large spoonful of sugar, 1 large spoonful of rice wine, 1 chili, 2 cloves of garlic, 1 green onion, 3 portions of boneless chicken legs, 5 cloves of garlic, 200g of Korean sweet potato cake, 150g of mozzarella cheese
Spicy Chicken Sweet Potato Cake is made as follows:
Step 1. Prepare the marinade
Korean sauce needs a lot of materials to make it flavorful outside of the spicy and fragrant flavors. Don’t be afraid of these seasonings and spices, as long as they are used well, they can add a lot of changes to the flavor of the dish.
Let’s not talk nonsense, let’s start making the marinade for the chicken. The first step is to get all the materials needed for the marinade and put them in a bowl, then add 2 large spoonfuls of Korean chili powder (coarse), 1 large spoonful of Korean chili sauce, 1 large spoonful of soy sauce, 1 large spoonful of sugar, 1 large spoonful of rice wine.
Then add 1 chili, 2 cloves of garlic, and 1 green onion, all mixed into a bowl.
After mixing well, the chicken marinade is ready!
Step 2. Chicken marination
After preparing the marinade, the chicken needs to be taken out. First, wash and dry 3 portions of boneless chicken legs and cut them into bite-sized pieces. Then, mix the prepared marinade with the chicken and add 5 crushed garlic cloves for extra garlic flavor.
After mixing well, put it in the refrigerator for half an hour to marinate the chicken.
Step 3. Stir-fry sweet potato cake and chicken
After preparing the materials, let’s look at the amazingness of the large-capacity no-water-pot!
First, replace the frying and baking pan, turn on the frying and baking function, and set the temperature to 200 degrees.
Next, don’t wait for the pot to heat up, directly put the Korean sweet potato cake marinated in the refrigerator on the frying and baking pan, and then put the marinated chicken together, and give it a few shakes.
Because the lid of the large-capacity no-water-pot is tightly sealed, it not only fries and bakes but also creates a steam effect by circulating the food inside (because there is not much steam, use "light" to distinguish it), which also shortens the cooking time. Also because the frying and baking pan has a non-stick coating, you don’t need to add oil and it’s easy to clean.
Step 4. Add cheese
After the chicken is cooked, spread it out and leave a space for the cheese. The size of this pot needs about 150g of cheese, twice the 300g packaging of mozzarella cheese is enough.
Next, wait for the cheese to melt, grab the hot spicy chicken sweet potato cake and eat it with chicken and sweet potato cake.
Finally, let’s review the key steps of Spicy Chicken Sweet Potato Cake:
1. Get a bowl, add 2 large spoonfuls of Korean chili powder (coarse), 1 large spoonful of Korean chili sauce, 1 large spoonful of soy sauce, 1 large spoonful of sugar, 1 large spoonful of rice wine. Add 1 chili, 2 cloves of garlic, and 1 green onion to the bowl and mix well to make the marinade.
2. Cut 3 portions of boneless chicken legs into bite-sized pieces, add them to the marinade with 5 crushed garlic cloves and mix well, and marinate in the refrigerator for half an hour.
3. Replace the frying and baking pan in the no-water-pot, set the temperature to frying and baking 200 degrees.
