Chicken Breast Risotto

Ingredients

Chicken Breast 100g, Glutinous Barley 50g, Glutinous Rice 50g, Green Bell Pepper 50g, Shiitake Mushroom 30g, Cheongyang Chili 10g, Onion 60g Chopped Garlic 15g, Red Bell Pepper 50g, Fresh Cream 30g, Milk 30g, Olive Oil 50g, Glasswort Salt 2g 고명 : Dried Tomato 10g

Instructions

1. 1

   Soak the glutinous rice for about 30 minutes and the glutinous barley for over 1 hour, and steam the barley once.

   
2. 2

   Blanch the shiitake mushroom in water. Do not discard the soaking water and use it together with vegetable scraps to make vegetable broth.

   
3. 3

   Cut the soaked shiitake mushroom, green bell pepper, red bell pepper, onion, and duck breast into small squares, and chop the cheongyang chili.

   
4. 4

   Stir-fry the chopped cheongyang chili and chopped garlic, then add the chopped vegetables and chicken breast and stir-fry.

   
5. 5

   Boil glutinous rice and barley in the prepared vegetable broth, then add fresh cream and milk to make a porridge form.

   
6. 6

   Add the stir-fried ingredients here, season with salt, and top with dried tomato to finish.