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Cold shabu-shabu (chilled chicken breast shabu-shabu) | Baba Gohan <Robert> Recipe transcription by Baba's Kitchen

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

鶏むね肉 : 1/2枚
熱湯 : 1L
酒 : 大さじ1
砂糖 : 大さじ1
きゅうり : 1本
キムチ : 70g
ごまドレッシング : 適量
ラー油 : 小さじ1/2

Time required

15minutes

Procedure

1) Do the preparations 01:17
Slice the cucumber into 2-3mm strips.
Place cucumbers on plate.
Cut the chicken breast down the center and slice it across the fibers.
2) boil 03:51
Prepare a pot of boiling water and bring to a boil, then reduce heat to low.
Add the sake and sugar.
Blanch the chicken breasts for 30 to 40 seconds at a time and place them in the tray without overlapping.
Cover with plastic wrap and place ice packs on top and bottom to chill.
Remove from heat and place in the refrigerator.
3) Plate 05:58
Place the kimchi on the cucumber in step 1.
Place the chicken breast from step 2 on top.
Drizzle with sesame dressing.
Add chili oil and it's done.

Point

・Amount per serving.
・Chicken breast meat remains soft even when cooled, making it the perfect ingredient for cold shabu-shabu.
- Cutting the chicken breast into thin strips across the fibers allows it to cook easily and gives it a nice texture.
- Sake is added to eliminate odors, and sugar is added to increase water retention.