Juicy & Tender Chicken Breast Steak with Accompaniments
Experience incredibly tender chicken breast steak, perfectly complemented by a crisp, tangy pickled relish and savory fried burdock root!
Hello everyone, this is Chans Kitchen! Today, we’re making a chicken breast steak that is anything but dry! When cooked properly, chicken breast can be a more refined and delicious cut than thigh meat. Enjoy this incredibly moist and tender chicken breast steak, paired with a crisp, tangy pickled relish and a wonderfully crunchy, savory fried burdock root!
Ingredients- 1 whole chicken (prepared)
- 1 King Oyster Mushroom
- 3 Shiitake Mushrooms
- 1 Shallot
- 1/2 Onion
- 10g Green Onions or Scallions
- 10g Pickled Garlic Scapes
- 10g Jalapeño
- 15g Burdock Root
- 20g Butter
- 300ml Chicken Stock
- 1 Tbsp Tsuyu (Japanese dipping sauce)
- Cornstarch
- Salt
- Pepper
Cooking Instructions
Step 1
Prepare the whole chicken by removing the legs, wings, neck, and backbone. These parts can be saved for making stock later.
Step 2
For the chicken breast, make a small pocket or incision and stuff it with the salted butter. Season the outside of the breast with salt and pepper.
Step 3
Wrap the butter-stuffed chicken breast tightly with plastic wrap to shape it. Then, vacuum seal it or place it in a ziplock bag, removing as much air as possible. This step is crucial for ensuring a moist and tender result.
Step 4
Gently poach the sealed chicken breast in water heated to approximately 80°C (175°F) for 30 minutes. This low-temperature cooking method preserves the chicken’s moisture, resulting in an exceptionally tender texture.
Step 5
Roast the remaining chicken parts (legs, wings, bones, etc.) in an oven preheated to 200°C (400°F) until they develop a deep brown, rich color. This roasting process enhances the overall chicken flavor.
Step 6
Thinly slice the onion and green onions. Sauté them in a pan with a little oil until they are nicely browned and caramelized, bringing out their natural sweetness and depth of flavor. Be careful not to burn them.
Step 7
Combine the roasted chicken pieces, sautéed aromatics, and chicken stock in a pot. Simmer over medium-low heat until the liquid reduces and intensifies into a rich chicken jus. This concentrate will form the base of your sauce.
Step 8
To the chicken jus, add sake (or mirin) and tsuyu. Gradually whisk in a slurry of cornstarch and water until you achieve your desired sauce consistency. If tsuyu is unavailable, soy sauce and a touch of sugar can be used as a substitute.
Step 9
Finely mince the shiitake mushrooms and shallots. Sauté them in a pan with a bit of oil until fragrant.
Step 10
Let the sautéed mushrooms and shallots cool slightly. Then, mix them with finely chopped pickled garlic scapes and jalapeño. These ingredients will add a delightful crunch and a zesty, tangy counterpoint to the rich steak.
Step 11
Slice the king oyster mushroom into bite-sized pieces. Sear them in a hot pan with a little oil until golden brown and slightly tender. Their chewy texture pairs wonderfully with the chicken.
Step 12
Slice the burdock root into very thin rounds, about 1mm thick. Coat the slices evenly with cornstarch. Deep-fry them in oil heated to 170-180°C (340-350°F) until crisp and golden. Drain on paper towels to remove excess oil.
Step 13
Sear the poached chicken breast briefly on all sides in a hot pan to achieve a beautiful golden-brown crust. Slice the chicken breast into your desired serving pieces (e.g., steak-like portions or thin slices).
Step 14
Arrange the seared chicken breast steak on a serving plate. Complement it with the pan-seared king oyster mushrooms, the crispy fried burdock root, and perhaps some fresh greens or the prepared relish.
Step 15
Generously spoon the prepared chicken jus sauce over the chicken breast steak to finish. This dish offers a delightful harmony of tender chicken, savory sauce, and contrasting textures. Enjoy your delicious meal!
Step 16
–
Step 17
–
Step 18
–
Step 19
–
Step 20
–
Step 21
–
Step 22
–
