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Chicken Bibimbap

Cooking Time: 35 mins

Serves: 4

Main Ingredients: Chicken, Vegetables

Collection: Oyster Sauce

Difficulty: Advanced

Instructions

  1. For the chicken: Mix the chicken, Mama Sita’s Oyster Sauce, sesame oil, sugar, and ground black pepper. Marinate the meat for about 1 hour. Grill for 9 minutes on each side or until chicken is well done. Slice into serving pieces and set aside.
  2. For the vegetables: In a medium-sized pot, bring water to a rolling boil and season with salt. Blanch the vegetables one a time. Place the pechay and cucumbers in a separate small bowl and add 2 tablespoons of Mama Sita’s Suka’t Sili Vinegar on each bowl and toss well. Set aside.
  3. For the rice: In medium-sized wok, heat oil and saute garlic until light brown. Add steamed rice and mix well. Add the Mama Sita’s Oyster Sauce and mix until well blended. Remove from heat and place in a serving platter.
  4. For the sauce: In a small saucepan, heat oil and saute garlic until golden brown. Add the water, Mama Sita’s Oyster Sauce sugar and black pepper. Stir to dissolve the sugar. Bring to a boil and simmer until the sauce starts to thicken.
  5. Arrange the fried rice and vegetables and place in a serving platter. Add the grilled chicken and pour the hot sauce over the meat.
  6. Garnish with toasted sesame seeds and serve with fried eggs.

Ingredients

English

Metric

Ingredient

3 cups

500 g

Boneless chicken thighs with skin

4 tbsp

60 g

Mama Sita’s Oyster Sauce

2 tbsp

30 mL

Sesame oil

1 tsp

4 g

Brown sugar

1/8 tsp

Ground black pepper

1 tbsp

10 g

Toasted sesame seeds for garnish

4 pcs

240 g

Fried eggs

For the Sauce

2 tbsp

15 mL

Oil

2 tsp

6 g

Garlic, minced

1 tsp

4 g

Brown sugar

3/4 cup

180 mL

Water

4 tbsp

60 g

Mama Sita’s Oyster Sauce

For the Vegetables

4 cups

1 L

Water

1 tbsp

17 g

Salt

3 bunches

200 g

Pechay, washed and cut the base, blanched for 1 minute and squeezed to remove excess water

1 pc

150 g

Cucumber, washed, seeded, and sliced thinly

1 cup

100 g

Beansprouts, washed, roots removed, and stir-fried over high heat for 30 seconds

1 pc

100 g

Carrots, cut into long strips and blanched for 1 minute

4 tbsp

60 mL

Mama Sita’s Suka’t Sili Vinegar

For the Fried Rice

2 tbsp

30 mL

Oil

6 cloves

24 g

Garlic, minced

4 cups

550 g

Left over steamed rice, chilled

6 tbsp

90 g

Mama Sita’s Oyster Sauce

See Also:

Oyster Sauce