Invigorating Ginseng Chicken Donburi with Red Ginseng Soy Sauce
Invigorating Ginseng Chicken Donburi with Red Ginseng Soy Sauce
A Power-Boosting Meal: The Perfect Harmony of Fresh Ginseng and Chicken Breast Donburi
Enjoy the goodness of fresh ginseng in a delicious and healthy one-dish meal! This recipe features crispy on the outside, tender on the inside, ginseng-infused chicken, paired with a rich and savory red ginseng soy sauce for a meal that will truly revitalize you.
Main Ingredients- 1 fresh Korean ginseng root
- 1 chicken breast (or 2 chicken tenderloins)
- 1 seedless jujube (red date)
- 2 Tbsp all-purpose flour
- 1 large egg
- 4 Tbsp panko breadcrumbs
- 10g julienned white part of green onion
- 1 fresh perilla leaf (kkaennip)
- 1 bowl cooked rice
- Pinch of salt
- Pinch of black pepper
Rich Red Ginseng Soy Sauce- 3 Tbsp teriyaki sauce (can substitute with soy sauce)
- 3 Tbsp cooking sake (mirin)
- 2 Tbsp water
- 1 Tbsp sugar
- 1/3 tsp finely ground red ginseng powder (adjust to taste)
- 1/4 onion, thinly sliced
- 3 Tbsp teriyaki sauce (can substitute with soy sauce)
- 3 Tbsp cooking sake (mirin)
- 2 Tbsp water
- 1 Tbsp sugar
- 1/3 tsp finely ground red ginseng powder (adjust to taste)
- 1/4 onion, thinly sliced
Cooking Instructions
Step 1
First, prepare the chicken breast. Slice the chicken breast into pieces about 1.5-2 cm thick. Using a meat mallet or the back of a knife, gently pound the chicken to flatten and widen it. (If using chicken tenderloins, overlap several pieces to create a wider surface.) Season the flattened chicken with a pinch of salt and pepper.
Step 2
Wash the fresh ginseng root thoroughly to remove any soil, then slice it into 1 cm thick pieces or julienne it according to the size of the chicken. Thinly slice the seedless jujube. Arrange the prepared ginseng and sliced jujube evenly over the flattened chicken.
Step 3
Fold the chicken in half over the filling or cover it to secure the ingredients inside, pressing gently to shape. Now, it’s time to coat the chicken. First, dust it evenly with flour, then dip it in beaten egg, and finally coat generously with panko breadcrumbs. Heat a generous amount of oil in a pan over medium-low heat and fry until golden brown and crispy on both sides. (Adjust the heat to ensure the inside is cooked through.)
Step 4
Remove the fried ginseng chicken from the pan, let it drain on paper towels, and then cut it into bite-sized pieces (about 2-3 cm). This makes it easier to arrange on the donburi and to eat.
Step 5
Now, let’s make the delicious red ginseng soy sauce. In a small bowl, combine the teriyaki sauce, cooking sake, water, and sugar. Whisk well until smooth. Add the finely ground red ginseng powder and stir with a whisk or chopsticks until fully incorporated and there are no lumps.
Step 6
Pour the prepared sauce into a small pot or pan and bring to a simmer over medium-low heat. Once the sauce begins to bubble, add the thinly sliced onions and let them simmer gently in the sauce until slightly softened and the sauce has thickened. Once the onions are tender and the sauce is slightly reduced, your flavorful red ginseng soy sauce is ready.
Step 7
Place a generous portion of warm rice into a serving bowl. Arrange the bite-sized ginseng chicken pieces over the rice. Top with finely julienned perilla leaves and some julienned green onion for added color and aroma. Finally, drizzle the finished red ginseng soy sauce evenly over the donburi to complete the dish.
Step 8
Your ‘Invigorating Ginseng Chicken Donburi’ is complete, featuring the healthy benefits of ginseng and chicken breast, enhanced by the deep flavor of the red ginseng soy sauce. It’s a visually appealing and incredibly delicious meal, perfect for a hearty and energizing dining experience. Enjoy! ^^
