Becoming gluten free limited my carb intake. Which being an athlete and running about 30 miles a week, you need carbs to keep you fueled and refueled. When I make my dinners I either have brown rice or white rice. But to be honest as much as I love rice, im getting sick of it!
Well I do have something new, chewy and gluten free! Korean style rice cakes! They are cooked balls or slices of rice. See picture. When cooking when them, they come frozen, and you boil them, stir fry them, or put them in soup. I usually put them in soups.
They are super chewy, thats the best part! Check out the recipe below.
2 skinless boneless chicken breasts
3 cups of water
salt
Garlic salt
green onions (about 2 stalks)
sesame oil
sesame seeds
1 egg scrambled
1-2 cups of rice cakes (add as much as you want)
gluten free soy sauce (mostly for color)
1. boil chicken with salt, water, and some garlic salt
2. when chicken is done, pull out chicken and cut into small pieces. Wait a little bit for the chicken to cool---
3. Use the "chicken water" and continue to boil, add cut green onions.
4. Add cut chicken, add sesame seeds, and rice cakes
5. Heres the tricky step! Scramble the egg, and add it to the boiling soup but KEEP STIRRING.
Note: its like egg drop soup. But the chinese version they drop the egg in and they dont stir it! This time you continue to stir which mixes the cooked egg around to give a creamy texture. The egg will be cooked when it hits the water.
Add homemade or store bought dumplings. But I have not found a gluten free wonton wrapper!
