Ginseng Chicken Rolls
Ginseng Chicken Rolls
A Special Ginseng Chicken Dish for the Summer Heat
Do you have an abundance of ginseng gifted from both sides of your family, just like I do? Since we can’t always make samgyetang or baeksuk, I decided to find a different way to enjoy ginseng and came up with these ‘Ginseng Chicken Rolls.’ You could say it’s an adaptation of chop steak. ^^
Ingredients- 1 root of ginseng
- 4 chicken tenderloins
- Milk (enough to cover the chicken)
- 1 pinch of salt
- A dash of pepper
- A little paprika
- 1/2 onion
- 3 Tbsp steak sauce
- 1 Tbsp oyster sauce
- 2 Tbsp ketchup
- 0.5 Tbsp minced garlic
- 2 Tbsp oligo syrup
- 0.5 Tbsp butter
- A little oil
Cooking Instructions
Step 1
First, prepare the chicken tenderloins. I used chicken tenderloins since I didn’t have chicken breast. Soak the chicken tenderloins in milk for at least 30 minutes to remove any gamey odor and tenderize the meat. This is a secret tip to remove the chicken smell and make the meat even more tender. While the chicken is soaking, prepare the other ingredients and sauce.
Step 2
The ginseng was frozen, so I took it out beforehand and let it thaw naturally. You can also use fresh ginseng.
Step 3
To roll the chicken, cut the ginseng into pieces similar in size to the chicken tenderloins.
Step 4
Make a slit in the center of each chicken tenderloin and spread it open thinly. This will make it much easier to wrap the ginseng inside.
Step 5
Season the flattened chicken tenderloins lightly with salt and pepper. Then, place the cut ginseng onto the chicken and roll it up snugly.
Step 6
Here are the chicken tenderloins embracing the ginseng! There are only 4, but we’ll cut them in half when serving.
Step 7
Secure the rolled chicken with toothpicks to prevent them from unraveling. Place them in a steamer basket over boiling water and steam for about 10-15 minutes. (Don’t overcook, or they might become dry. Check for doneness.)
Step 8
While the chicken is steaming, chop the paprika and onion into bite-sized pieces similar to the chicken rolls. These colorful vegetables will make the ginseng chicken rolls look beautiful and taste richer.
Step 9
Now, let’s make the delicious sauce! In a bowl, combine 3 Tbsp steak sauce, 1 Tbsp oyster sauce, 2 Tbsp ketchup, 0.5 Tbsp minced garlic, 2 Tbsp oligo syrup, and a dash of pepper. Mix well to create a sweet, tangy, and savory sauce.
Step 10
Melt 0.5 Tbsp of butter in a heated pan. Add the steamed chicken rolls and pan-fry them, turning them gently until golden brown. The buttery aroma will infuse as they cook, creating a crispy exterior and a tender interior.
Step 11
Add the chopped vegetables to the pan with the chicken rolls and stir-fry them briefly. Once the vegetables are slightly tender, pour in the prepared sauce and toss everything together until well coated and slightly thickened.
Step 12
And here are the delicious Ginseng Chicken Rolls! This dish is as impressive in appearance as chop steak, and packed with healthy goodness.
Step 13
If you have any leftover ginseng pieces from making the rolls, don’t throw them away! Lightly fry them in a little oil until crispy. They make an excellent side garnish for the dish. Place them alongside the rolls when serving for an added touch.
Step 14
I used a chop steak sauce adaptation for these Ginseng Chicken Rolls, and I was a bit worried if the flavor would be unusual, but it turned out great. The combination of the sweet and savory sauce, tender chicken, and aromatic ginseng is simply superb. Try this unique way of preparing ginseng for both deliciousness and health!
