CookPal AI
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Low-sodium Chicken Breast Jangjorim

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 3 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍗 3 pieces chicken breast
    • 🥚 300g boiled quail eggs

  • Boiling Ingredients

    • đź’§ 1.6L water
    • 🧅 2-3 stalks green onion
    • 2 tbsp dried kelp
    • 1 tbsp dried shiitake mushrooms
    • 10 black peppercorns
    • 3-4 bay leaves
    • 1 tbsp rice wine or soju

  • Seasoning Ingredients

    • 1.2L chicken stock
    • 2.5 ladles soy sauce
    • 2 tbsp oligosaccharide
    • 1 tbsp cooking wine
    • 🧄 10 cloves garlic
    • 1 tbsp chopped green chili
    • 🧅 1/4 onion

STEPS

1

Wash chicken breast and prepare boiled quail eggs.

2

In a large pot, boil 1.6L water with dried kelp, dried shiitake mushrooms, black peppercorns, bay leaves, and green onion.

3

Add chicken breast and 1 tbsp rice wine or soju to the boiling water. Boil for 10-12 minutes.

4

Drain the chicken and let it cool slightly. Shred into bite-sized pieces.

5

Strain the chicken stock to remove vegetables and impurities.

6

In a new pot, combine chicken stock, soy sauce, oligosaccharide, cooking wine, garlic, green chili, and onion.

7

Add shredded chicken and boiled quail eggs to the pot. Simmer for 25 minutes.

8

Transfer to a container, garnish with sesame seeds if desired, and serve warm.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 35g
    Protein
  • 10g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh chicken breast for better flavor.Adjust soy sauce and oligosaccharide for personal taste.Serve with rice or as a side dish for a balanced meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.