Method
- For the glutinous rice, in a medium bowl, wash the rice and drain. In a medium pot, place the rice and 1 cup of the Herbal Chicken Broth. Bring it to a boil, turn down the heat to a simmer, and cover. Simmer for 15 minutes. Remove the pot from the heat and let it steam, covered, for 5 minutes.
- Transfer the cooked rice to a medium bowl. With a rubber spatula, pound the rice until a rough dough forms. Cover with plastic wrap and reserve.
- For the filling, in a small bowl, place the chicken, oil, soy sauce, oyster sauce, gochugaru, mirin, brown sugar, pepper, potato, carrot, mushroom, serrano, scallion whites, garlic, and ginger. Mix to combine.
- Preheat a medium sauté pan over high heat for 2 minutes. Lower the heat to medium high. Add 2 tablespoons of the vegetable oil. Add the filling mixture. Sauté until fully cooked and slightly caramelized, about 5 minutes. Transfer to a small bowl and reserve.
- For the rice triangles, prepare a small bowl of room temperature water. Wet your hands with the water and scoop out golf ball-sized portions of the glutinous rice. Flatten the rice into a 4-inch circle. Place 2 tablespoons of the sautéed filling in the middle of the rice in an oval shape. Fold the rice in half and pinch the ends to close the ball. Squeeze it lightly with both hands and shape it into a small log. Flatten the log so that it has three long sides.
- Heat the remaining 1 ½ tablespoons of oil in a medium sauté pan over medium-low heat. Add the rice triangles. Fry until golden brown and crispy on each of the three sides, about 3 minutes per side.
- For the burnt sugar soy glaze, in a small sauté pan over medium-low heat, place the sugar. Cook, stirring constantly to prevent burning, until the sugar melts and turns a dark amber.Â
- Add the soy sauce. Increase the heat to high. Allow it to bubble and reduce slightly. Add the water. Bring it to a boil. Stir to incorporate the sugar into the liquid.Â
- Add the Fresno chile. Blanch until the chile softens slightly but does not change color, about 1 minute. Remove the chile and transfer to a paper towel-lined surface. Cook the liquid until it is thick enough to coat the back of a metal spoon. Transfer to a very small bowl. Cool.
- For each portion, spoon the glaze on the bottom of the serving plate. Place the rice triangle in the center of the plate. Arrange the Sesame Sautéed Potatoes, Soy Sauce Cilantro Salad, Mushroom Tempura, reserved Fresno chiles, and Pickled Carrots on the plate. Garnish with the sliced scallion tips.
- Serve with the remaining Herbal Chicken Broth on the side to be tasted and then poured over the rice balls.
