#Chinese cuisine #Meat dish #Appetizers

Mouthwater chicken | Till Terre's recipe transcription

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Ingredients

Chicken breast : 1 sheet
Chicken soup : 400cc
Bean sprouts : 1/3 bag
Cucumber : 1/2
Leek : 1/3
Black vinegar : 4 tbsp
Soy sauce : 3 tbsp
miso : 1 tablespoon
sugar : 2 tablespoons
Chili Oil : as you like
Sesame oil : 3 tbsp
Japanese pepper : 1 tablespoon
Ground sesame (black sesame) : 2 tablespoons
Grated garlic : 1 tablespoon
Grated ginger : 1 tablespoon
Peanuts : As appropriate
Coriander (even watercress) : As appropriate

Time required

35minutes

Procedure

1) Boil the chicken breast 00:44
Cut the chicken breast in half horizontally, put it in a pan with cold chicken broth and ignite it. When the soup is boiling, turn the chicken breast over to turn off the heat, cover it and slowly cook it with residual heat.
2) Prepare vegetables 01:57
Boil the bean sprouts, chop the cucumbers, and chop the white onions.
3) Finely chop the Japanese pepper 02:53
Put Japanese pepper in a pan and roast it a little to remove water, put it in a bag and beat it with a rolling pin to crush it into coarse powder.
4) Crush peanuts 03:35
Gently crush the peanuts while pressing them with a wooden spatula.
5) Make sauce 03:46
Put sesame oil, black vinegar, ground sesame, soy sauce, sugar, miso, grated ginger, grated garlic, chili oil, and peanuts in a pan and bring to a boil.
6) Cut the boiled chicken breast 04:48
Cut the boiled chicken breast along the fiber.
7) Arrange 05:25
Put bean sprouts, cucumbers, and chicken on a plate, sprinkle with sauce, and sprinkle with green onions and peanuts. (Sprinkle chili oil on top of it if you like.) Add coriander (or watercress if you don't like it).

Point

・ Because I want to add some flavor, boil it with umami. Granular Chinese soup or Japanese-style soup stock is OK.
・ Be sure to put chicken breast in cold chicken broth and light it from there. By doing this, the fire will slowly turn on, and the dryness of the chicken breast will be suppressed, resulting in a moist finish.
・ The time to cook with residual heat is until the chicken broth cools. About 15 to 20 minutes.
・ If you do not use it immediately, put it in the soup and store it for a moist finish.
・ If you cut against the fiber, it will be tattered, so cut it parallel to the fiber.
・ The sauce is doubled by boiling it once.
・ When cooked, the taste is mixed as a whole, making it fragrant and scented.
・ It is important to cut cucumbers in a large width so that they can be arranged neatly. By cutting it diagonally, the arrangement looks beautiful.
・ Roll the green onions, make vertical cuts, and then cut them horizontally for easy chopping.