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Chicken Breast Yukhoe | Transcription of Kacchan Neru's recipe

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kattyanneru

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Ingredients

Chicken breast : 1 sheet
Cooking sake (for pickling chicken) : 1 tablespoon
potato starch : 3 tbsp
Leek : 50g
Chinese chive : 30g
Cucumber : 1/2
egg yolk : 1 piece
Cooking sake : 1 tablespoon
sweet sake : 1 tablespoon
(A) Gochujang : 1 tablespoon
(A) Soy sauce : 2 tablespoons
(A) Oyster sauce : 1 tablespoon
(A) Sugar : 1 tablespoon
(A) Sesame oil : 1 tablespoon
(A) Vinegar : 1/2 tbsp
(A) Grated garlic : 1 tsp

Time required

25minutes

Procedure

1) Prepare chicken 00:44
Remove the skin from the chicken breast, cut it in half in the center, insert a knife perpendicular to the fiber, and chop it.
Cut the fiber into strips, put them in a bowl, knead the sake, and leave it for about 10 minutes.
2) Make sauce 01:28
Put sake and mirin in a heat-resistant container and heat in a 600w microwave oven for about 40 seconds to remove alcohol.
Add seasoning (A) and mix.
3) Cut vegetables 01:59
Finely chop the green onions and cut the leek into 5mm to 1cm widths.
Put a knife diagonally into the cucumber, cut it into large slices, and pour the cucumber on a plate.
4) Boil the chicken 02:29
Add potato starch to chicken, sprinkle it, and boil it in plenty of boiling water for about 1 minute.
When the chicken comes up, take it out in ice water.
5) Mix chicken, sauce and vegetables 03:18
When the heat is removed, drain the water thoroughly and mix the green onions, leeks and sauce.
If the taste is light, adjust with salt.
Serve on a plate with cucumbers, sprinkle the sauce left in the bowl, drop the egg yolk in the center, and sprinkle with chili oil (not included in the amount) if you like.

Point

・ When boiling, add chicken one by one to prevent them from sticking together.
・ Cut the chicken fiber so that it is cut, sprinkle it with potato starch and boil it to make it moist and soft.
・ Since it is sprinkled with potato starch, the sauce is often entangled.
-Ideal for liquor snacks.
・ You can enjoy the flavor of Chinese chive and green onion and the crunchy texture.
・ It is delicious even if you put it on rice and make it like a yukhoe bowl.
・ If the amount is large, make it in half.