Low-sodium Chicken Breast Jangjorim

Name: Low-sodium Chicken Breast Jangjorim
Total time: 60 min
Yield: 3 份量
Ingredients: 🍗 3 pieces chicken breast; 🥚 300g boiled quail eggs; 💧 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; 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

成本 $10, 保存 $15

來源: Recommended by CookPal

60 Min
3 份量
$10

Low-sodium Chicken Breast Jangjorim

成本 $10, 保存 $15

來源: Recommended by CookPal

60 Min
3 份量
$10

食材

Main Ingredients
- 🍗 3 pieces chicken breast
- 🥚 300g boiled quail eggs
Boiling Ingredients
- 💧 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

步驟

Wash chicken breast and prepare boiled quail eggs.

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

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

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

Strain the chicken stock to remove vegetables and impurities.

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

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

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

營養成分

每份

🔥

250

卡路里

35g
蛋白質
10g
碳水化合物
5g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。