Tender & Chewy Chicken Breast Jangjorim with Mushrooms
Tender Chicken Breast Jangjorim without Dryness, Enhanced with Chewy Mushrooms!
I made chicken breast jangjorim, a savory Korean braised dish. Chicken breast can sometimes be dry, which isn’t everyone’s preference. While often made with ingredients like chili peppers for flavor, I found that adding chewy mushrooms significantly reduces the dry texture of the chicken breast, making it much more enjoyable. This variation results in a delicious chicken breast jangjorim that is less prone to dryness and packed with flavor.
Main Ingredients- 2 Chicken Breasts (approx. 280g)
- 30 Boiled Quail Eggs
Cooking Instructions
Step 1
In a pot, combine the 2 chicken breasts (about 280g), 1 tsp whole peppercorns, and 2 bay leaves. Add enough water to fully submerge the chicken breasts and place the pot on the stove.
Step 2
Once the water starts boiling, turn the heat to high and boil the chicken breasts for 10 minutes. This cooking time helps ensure the chicken breast becomes tender on the inside.
Step 3
Check if the chicken breasts are cooked through. Be careful not to overcook, as this can make them dry and tough.
Step 4
Drain the cooked chicken breasts using a sieve and rinse them thoroughly under cold running water until cooled. Cooling the chicken makes it firmer and easier to shred.
Step 5
Once cooled, shred the chicken breasts along the grain. It’s best to shred them into bite-sized pieces rather than too finely, to maintain a pleasant texture.
Step 6
In a separate pot, add the shredded chicken breast and the 30 boiled quail eggs.
Step 7
Pour in 3 cups of kelp and anchovy broth into the pot.
Step 8
Add 6 Tbsp soy sauce, 3 Tbsp rice wine, 1 Tbsp plum extract, 1 Tbsp oligodang, and 1 Tbsp gochujang. Stir well to dissolve the seasonings.
Step 9
Place the pot with all the ingredients and seasonings over high heat and bring it to a boil.
Step 10
Once it comes to a rolling boil, reduce the heat to medium-low and let it simmer gently. Stir occasionally to prevent the bottom from sticking.
Step 11
Prepare the 100g of king oyster mushrooms by trimming the ends and separating them into strands. Slice the 5 Cheongyang peppers lengthwise, remove the seeds, and julienne them finely.
Step 12
When the sauce has reduced by about half, add the prepared mushrooms and stir to combine. Let them simmer and absorb the flavors of the sauce.
Step 13
Finally, drizzle in 1 Tbsp of sesame oil and mix well to enhance the aroma.
Step 14
Add the julienned Cheongyang peppers and stir briefly. Simmer for another moment until the sauce is slightly thickened and just coats the ingredients. This will result in a perfectly braised jangjorim.
Step 15
Allow the finished chicken breast jangjorim to cool completely before transferring it to an airtight container for refrigeration. Storing it with the braising liquid will keep it moist and flavorful.
