Breakfast · Korean · 15 min
Steamed Cornish Hen and Ginger-Scallion Rice Bowl
- Calories
- 388
- Protein
- 42g
- Carbs
- 37g
- Fat
- 9g
Ingredients
- 186.5 g Cornish hen meat
- 34.4 g short-grain brown rice
- 15 g fresh ginger
- 20 g scallion
- 12.3 g gochujang paste
- 0.5 tsp sesame oil
- 0.25 tsp salt
- 0.33 cup water
Method
- 01Rinse short-grain brown rice thoroughly. Place in a small pot or steamer with water, cover, and steam over medium-low heat for 20 minutes until tender and water is absorbed.
- 02Season the raw Cornish hen pieces with half of the minced ginger and a pinch of salt.
- 03Place the seasoned hen into a steamer basket lined with parchment paper over boiling water. Steam for 15 to 18 minutes until completely opaque throughout and the internal temperature reaches 165°F (74°C).
- 04In a small bowl, whisk together gochujang paste, remaining minced ginger, sesame oil, and 1 tbsp hot water to create a smooth drizzle sauce.
- 05Transfer cooked brown rice into a bowl, lay steamed hen over top, drizzle with gochujang sauce, and garnish with sliced scallions.
Cook it with the whole plan around it
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