Tender Braised Chicken Breast
Healthy & Diet-Friendly Chicken Breast Jangjorim (Soy-Braised Dish) Recipe
Chicken breast is renowned as a staple for diets due to its high protein and low-fat content. While it’s healthy, many find themselves preparing it only as boiled chicken breast for salads. Today, we’re transforming this lean protein into a flavorful side dish: Chicken Breast Jangjorim! This recipe offers a delicious and healthy way to enjoy chicken breast, making it a perfect addition to your dinner table. It’s budget-friendly and packed with flavor from the savory soy sauce, tender mushrooms, and sweet onions, making it a true rice companion.
Main Ingredients- 2 chicken breasts
- 2 shiitake mushrooms
- 1/2 stalk green onion
- 1/2 onion
- 4 cloves garlic
- 4 dried bird’s eye chilies
Braising Sauce- 50ml soy sauce
- 50ml mirin (rice wine)
- 50ml water
- 2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp allulose
- 50ml soy sauce
- 50ml mirin (rice wine)
- 50ml water
- 2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp allulose
Cooking Instructions
Step 1
To ensure a tender texture, slice the chicken breast against the grain. This helps to break down the muscle fibers, making it much softer when cooked. Aim for pieces about 2-3 cm in size.
Step 2
Trim the tough stems from the shiitake mushrooms and cut them into 6 equal wedges. This will allow them to absorb the braising liquid beautifully.
Step 3
Cut the half onion into 6 large wedges, similar in size to the chicken pieces, so they cook evenly.
Step 4
Chop the green onion into roughly 3cm (about 1.2 inches) long pieces. These will be added towards the end to impart a fresh, aromatic flavor.
Step 5
Use whole garlic cloves. If any cloves are particularly large, cut them in half or into thirds. This helps them release their flavor more effectively into the sauce.
Step 6
In a wide pot or pan, combine the soy sauce, mirin, and water. Add the sugar, dried bird’s eye chilies, and prepared garlic. Bring this mixture to a simmer over medium heat, stirring until the sugar is completely dissolved to create the base braising liquid.
Step 7
Once the sauce is simmering, add the sliced chicken breast and let it cook until the surface is just set. Then, add the shiitake mushrooms, onion wedges, and green onions. Sprinkle with a pinch of black pepper. As the ingredients cook, continuously ladle the braising liquid over the chicken and vegetables. This basting technique ensures even flavoring and keeps everything moist.
Step 8
Continue to simmer, basting occasionally, until the liquid has reduced to a savory glaze and the chicken and vegetables are tender and infused with flavor. Once the sauce is just right, turn off the heat. Stir in 1 tablespoon of sesame oil and 1 tablespoon of allulose. The allulose adds a subtle sweetness and a glossy finish without relying solely on sugar. Your delicious braised chicken breast is now ready to be served!
