Nutritious Chicken Breast and Mung Bean Jelly Salad
A Healthy and Delicious Chicken Breast and Mung Bean Jelly Salad Recipe
This diet-friendly dish is a satisfying yet light meal, combining fresh vegetables, tender mung bean jelly (cheongpomuk), and lean chicken breast. It’s packed with nutrients and will keep you full, making it perfect for a healthy eating plan.
Main Ingredients
- Chicken breast 120g
- Mung bean jelly (Cheongpomuk) 140g
- Eggs 2
- Zucchini 1/3 (approx. 50g)
- Bell pepper 1/4 (use various colors for a more visually appealing dish)
- Bean sprouts 1 handful (approx. 50g)
- Crushed seaweed (Gim-garu) a pinch
- Salt to taste
Mung Bean Jelly Seasoning
- Soy sauce 1 tsp
- Sesame oil 1 tsp
Dressing Ingredients
- Soy sauce 1 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Sugar 1/2 tsp
- Soy sauce 1 tsp
- Sesame oil 1 tsp
Dressing Ingredients
- Soy sauce 1 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Sugar 1/2 tsp
Cooking Instructions
Step 1
First, wash and prepare all the vegetables and mung bean jelly. Thinly julienne the zucchini and bell pepper. Cut the mung bean jelly into similar thickness strips for a cohesive look. Separate the egg whites and yolks, lightly beat each with a pinch of salt, and get ready to make egg crepes.
Step 2
Heat a non-stick pan over medium-low heat with a little oil. Quickly stir-fry the julienned zucchini, seasoning lightly with salt. The key is to cook it just until it softens slightly without becoming mushy.
Step 3
In the same pan, quickly stir-fry the bean sprouts with a pinch of salt. Cook just until they wilt, then remove from heat and let them cool. Overcooking will make them watery and soft.
Step 4
Pour the beaten egg whites and yolks thinly into the pan to create egg crepes. Once cooled, roll them up like sushi and slice thinly. This adds a beautiful visual element and makes them easy to eat.
Step 5
Boil the mung bean jelly in water for about 2-3 minutes, or until it becomes slightly translucent and tender. Be careful not to overcook, as it can easily break apart.
Step 6
Immediately remove the boiled mung bean jelly from the water and drain it thoroughly in a colander. Excess water can dilute the flavor of the salad.
Step 7
Season the drained mung bean jelly with 1 tsp of soy sauce and 1 tsp of sesame oil. Gently mix it to allow the flavors to absorb.
Step 8
Now, let’s prepare the delicious dressing. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp plum extract, and 1/2 tsp sugar. Stir until the sugar is dissolved. The plum extract will add a sweet and tangy flavor.
Step 9
Pan-sear the chicken breast in a lightly oiled pan until golden brown on both sides. Cooking it until moist and tender is important to avoid dryness.
Step 10
Once the chicken breast is cooked, let it cool slightly. Then, thinly slice it or shred it along the grain into bite-sized pieces. Shredding can add a more pleasing texture.
Step 11
Here are all the ingredients we’ve prepared so far! The colorful vegetables, bouncy mung bean jelly, and savory chicken breast look appetizing, don’t they?
Step 12
In a large bowl, combine all the prepared ingredients except for the chicken breast and seasoned mung bean jelly (julienned zucchini, bell pepper, bean sprouts, and egg crepes). Gradually add the prepared dressing, tasting and adjusting the seasoning to your preference. It’s best to add the dressing little by little.
Step 13
Finally, add the seasoned mung bean jelly and the shredded chicken breast to the bowl. Gently mix everything together, ensuring all ingredients are evenly coated with the dressing. Be careful not to mash the jelly.
Step 14
Presentation makes the dish even more enjoyable! Sprinkle a pinch of savory crushed seaweed on top to enhance the flavor, aroma, and visual appeal of your chicken breast and mung bean jelly salad. Enjoy your meal!
