Savory Spinach Salad with Chicken Breast (Baek Jong Won Style)
Savory Spinach Salad with Chicken Breast (Baek Jong Won Style)
Easy Spinach Salad Dish Made with Baby Spinach – Baek Jong Won’s Foolproof Recipe
I always love following Baek Jong Won’s recipes because they never fail! Today, I tried making ‘Spinach Musab’ using baby spinach, perfect for salads. It turned out wonderfully ‘Good!’
Main Ingredients- Baby Spinach 300g (Salad Spinach)
- Chicken Breast 300g
- 1 Green Onion
- 1/3 pack of King Oyster Mushrooms (or other oyster mushrooms)
- 3 Eggs
Seasoning Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 4 Tbsp Water
- 3 Korean Green Chilies (finely chopped)
- 1 Red Chili (finely chopped)
- 1 Tbsp Minced Garlic
- 1 Tbsp Ginger Syrup (or minced ginger)
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 4 Tbsp Water
- 3 Korean Green Chilies (finely chopped)
- 1 Red Chili (finely chopped)
- 1 Tbsp Minced Garlic
- 1 Tbsp Ginger Syrup (or minced ginger)
Cooking Instructions
Step 1
First, prepare the baby spinach, which is tender and soft, making it perfect for salads. Rinse it thoroughly under running water. Then, use a salad spinner or a colander to remove as much excess water as possible. Excess moisture can dilute the flavor of the final dish.
Step 2
Let’s make the delicious seasoning sauce! In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, and 4 tablespoons of water. Add 1 tablespoon of minced garlic and 1 tablespoon of ginger syrup. For a touch of heat and color, stir in 3 finely chopped Korean green chilies and 1 finely chopped red chili. Mix everything well until it forms a uniform sauce.
Step 3
While pork is often used, today we’re opting for lean chicken breast. Prepare 300g of chicken breast and dice it into small, bite-sized pieces. Cutting it small ensures it cooks quickly and evenly. Avoid pieces that are too large, as they will take longer to cook through.
Step 4
Heat a pan over medium heat and add a little cooking oil. Add the chopped green onion and sauté it slowly until fragrant and slightly softened, creating ‘green onion oil’. This infuses the oil with a wonderful aroma, enhancing the overall flavor of the dish. (This step is based on Baek Jong Won’s recipe but with a slight personal modification for enhanced flavor.)
Step 5
Once the green onion oil is fragrant, add the 1/3 pack of oyster mushrooms to the pan. Stir-fry them quickly until they soften and release some moisture.
Step 6
Now, add the diced chicken breast to the pan. Stir and cook the chicken, breaking up any clumps. Lightly season with salt to enhance the chicken’s natural flavor as it cooks.
Step 7
Once the chicken breast is mostly cooked, pour in the prepared seasoning sauce. Stir everything together thoroughly to ensure the sauce coats all the ingredients evenly.
Step 8
Finally, add a generous amount of the washed and drained baby spinach. Immediately turn off the heat after adding the spinach. Spinach wilts very quickly, so allowing it to cook gently in the residual heat of the pan is perfect. Stir it through just enough to combine, avoiding overcooking which can make it mushy.
Step 9
And there you have it – a delicious Baek Jong Won-style Spinach Musab is ready! The fresh crunch of the spinach, the tenderness of the chicken, and the savory sauce create a truly wonderful combination. It’s fantastic served over warm rice!
