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Sweet to chicken skin konjac and chicken skin yukhoe |

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kattyanneru

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Ingredients

Board konjac : 250g
Chicken skin (for chicken skin konjac) : 150g
(A) Grated garlic : 1 tsp
(A) Ginger : 1 tsp
(A) Soy sauce : 1 tablespoon
(A) Mirin : 1 tablespoon
(A) Sugar : 1/2 tbsp
Chicken skin (for chicken skin yukhoe) : 250g
Green onion (white part) : 30g
Fine onions : 30g
Cucumber : 1/2
Cooking sake : 1 tablespoon
(B) Soy sauce : 2 tablespoons
(B) Gochujang : 1 tablespoon
(B) Oyster sauce : 1 tablespoon
(B) Sugar : 1 tablespoon
(B) Sesame oil : 1 tablespoon
(B) Vinegar : 1/2 tbsp
(B) Grated garlic : 1 tsp
roasted sesame : Appropriate amount
egg yolk : 1 piece
Thread trimming pepper : Appropriate amount

Time required

20minutes

Procedure

1) Prepare konjac 00:42
Make a diagonal cut on the surface of the konjac board and use a spoon to cut it into pieces that are easy to eat.
2) Cut and fry chicken 01:10
Cut the chicken skin into small pieces that are easy to eat, and boil the chicken skin and konjac in boiling water for about one and a half to two minutes. Raise it in a colander, drain it, and fry it without oil.
3) Combine seasonings 01:49
When the surface of the chicken skin is browned, add seasoning (A) and stir-fry over high heat while removing water.
Add a little salt (outside the amount) to taste.
Sprinkle with sesame seeds, chili peppers, and small onions (not included in each amount) as you like.
4) Prepare chicken skin 03:08
Boil the chicken skin in boiling water for 2-3 minutes. Raise it in a colander, rinse it with water, and drain it thoroughly.
5) Cut chicken skin 03:28
Cut chicken skin into strips that are easy to eat.
6) Cut green onions 03:41
Finely chop the white part of the green onion.
Finely chop the green onions into small pieces.
7) Combine seasoning and chicken skin 03:54
Put sake in a bowl and heat it in a 600w microwave oven for 20 to 30 seconds to remove the alcohol.
Add seasoning (B) and mix, then add 5 chicken skins that have been thoroughly drained and mix, then add chopped green onions and mix.
8) Cut the cucumber and serve 04:46
Put a knife diagonally in the cucumber, cut into round slices, and then cut into julienne.
Place the cucumber on a plate, then serve the chicken skin yukhoe, and sprinkle the sauce and green onions left in the bowl.
Sprinkle sesame seeds, put egg yolk in the center, and sprinkle with thread-cut chili peppers.

Point

・ If hair remains on the chicken skin, clean it before use.
・ When making chicken skin konjac, oil comes out from the chicken skin, so I do not use oil, but if it sticks, add a small amount of oil (outside the amount) and fry.
・ Chicken skin konjac goes well with a side dish of rice.
・ Chicken skin yukhoe goes well with seasonings and is ideal as a snack for sake.
・ Because the chicken skin is boiled, there is little odor and oiliness, and the recipe has a delicious texture.
・ Yukhoe can be eaten refreshingly by adding a large amount of green onions.
・ By cutting the chicken skin into small pieces, it is often entwined with the yukhoe sauce.