Crispy Rice Chicken (Nurung Dak)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Slice the chicken into thin sheets and brush with a mixture of ginger juice and sake.
2. Lightly blanch the spinach and cut it, and cut the carrot, onion, celery, and bell pepper into thin strips about 6 cm long. Use half for rolling the chicken and half as side vegetables.
3. Blanch the oyster mushrooms in boiling water with salt and tear them by hand. Put the mushrooms and cut vegetables on the sliced chicken breast and roll it up, then boil the broth and cook the rolled chicken in it.
4. Lightly blanch the webfoot octopus and shrimp in boiling water, and halve the bok choy and lightly blanch it.
5. When the frying oil reaches about 180 C, fry the scorched rice and drain the oil.
6. Add the soy sauce, starch, garlic, salt, and pepper to the broth with the chicken (3) and boil, then add the vegetables set aside as sides (2), the blanched seafood, and bok choy and boil once more. Add the fried scorched rice to finish.