Magically Transformed! Super Easy Chicken Mayo Rice Bowl from Leftover Chicken
Leftover Chicken/Dakgangjeong Recipe: 5-Minute Magic Chicken Mayo Rice Bowl (Highly Addictive!)
Hello everyone! This is Yeosajang, your culinary guide.^^ Don’t you often have 3-4 pieces of chicken or dakgangjeong (Korean sweet and spicy fried chicken) left over after a meal? I used to store them in the fridge and reheat them in a pan the next day, but they always lost their original flavor and ended up being discarded. So, today, I’ve transformed those leftover dakgangjeong into a surprisingly simple yet incredibly delicious Chicken Mayo Rice Bowl. Once you try it, you won’t be able to stop!
Ingredients for the Super Simple Chicken Mayo Rice Bowl
- 3 pieces of leftover dakgangjeong (or 4 if they are small)
- Fresh cabbage
- 1 onion (medium-sized)
- 2 fresh eggs
- 2 slices of butter for rich flavor
- 2-3 tablespoons of oyster sauce for umami
- Creamy mayonnaise (to taste)
- A pinch of black pepper (for garnish)
- 2 sheets of dried seaweed (gim), thinly sliced or julienned
- 1/2 bowl of brown rice (served warm)
Cooking Instructions
Step 1
First, take out the 3 pieces of leftover dakgangjeong that you’ve been storing in the refrigerator. If the pieces are quite small, using 4 pieces is perfectly fine.
Step 2
Finely shred the washed cabbage. Chop the onion into thick slices; this adds a pleasant texture when bitten into.
Step 3
Crack 2 fresh eggs into a bowl. Add a tiny pinch of salt. Using chopsticks or a fork, whisk the eggs until the yolks and whites are well combined and smooth.
Step 4
Heat a frying pan over medium-low heat and melt 2 slices of butter. Once the butter is melted, pour in the whisked eggs. Stir rapidly, as if moving at the speed of light, to create fluffy scrambled eggs. Be careful not to overcook them!
Step 5
Immediately transfer the cooked scrambled eggs to an adjacent plate. Cooking the eggs first helps maintain their beautiful yellow color, ensuring a vibrant final presentation. Remember this order!
Step 6
In the same frying pan, add the thickly sliced onion. Pour in 2-3 tablespoons of oyster sauce and stir well to coat the onions, allowing them to absorb the flavor. Sauté over medium heat for about 1-2 minutes.
Step 7
Once the onions begin to turn translucent, add the 3 pieces of dakgangjeong to the pan. Use kitchen scissors to cut them into bite-sized pieces. If the mixture seems too dry as it cooks, add 1-2 tablespoons of water to moisten it and mix everything together.
Step 8
Now it’s time to add the rice. Place 1/2 bowl of warm brown rice into your serving bowl. Since we’ll be adding plenty of other ingredients, half a bowl of rice is usually sufficient!
Step 9
Arrange the thinly shredded cabbage attractively on top of the brown rice. The fresh crunch of cabbage will balance the richness. Drizzle creamy mayonnaise in a zigzag pattern over the cabbage.
Step 10
On top of the mayonnaise, add the fluffy scrambled eggs. Then, generously layer the oyster sauce-seasoned onions and dakgangjeong mixture. Arrange everything artfully, considering the overall visual appeal.
Step 11
Finally, for an extra touch of flavor and richness, drizzle mayonnaise once more in a zigzag pattern over the assembled bowl. This double dose of mayonnaise creates the magical taste!
Step 12
Before you dig in, sprinkle a pinch of black pepper over the top, according to your preference. The aroma of the pepper will enhance the overall flavor profile. Now, mix it all up and enjoy!
