Smoked Chicken Breast and Konjac Jangjorim (Soy Braised)
Smoked Chicken Breast and Konjac Jangjorim (Soy Braised)
Smoked Chicken Breast and Konjac Jangjorim: Perfect for Dieting and Kids’ Meals!
Bought a large batch of smoked chicken breast for my diet, but now I’m tired of eating it plain. So, I decided to transform it into a delicious jangjorim with konjac! This recipe creates a savory braised side dish that’s perfect for meal prep. The tender chicken breast, chewy konjac, and a sweet and salty soy-based sauce come together to make an irresistible dish for the whole family.
Main Ingredients- 4 packs Smoked Chicken Breast
- 250g Konjac
- 1/2 stalk Scallion (white part)
- 3-4 Cheongyang Peppers (adjust to spice preference)
- 2-3 Bay Leaves
Braising Sauce- 5 Tbsp Soy Sauce (Jin Ganjang)
- 1 tsp Oyster Sauce
- 3 Tbsp Oligosaccharide
- 2 Tbsp Sugar
- 1 Tbsp Mirin or Cooking Sake
- 2 cups Water (400ml)
- 5 Tbsp Soy Sauce (Jin Ganjang)
- 1 tsp Oyster Sauce
- 3 Tbsp Oligosaccharide
- 2 Tbsp Sugar
- 1 Tbsp Mirin or Cooking Sake
- 2 cups Water (400ml)
Cooking Instructions
Step 1
First, take the smoked chicken breast out of its packaging and shred it into bite-sized pieces. Shredding the chicken breast along the grain will make it more tender and visually appealing.
Step 2
Cut the konjac into bite-sized pieces. For a more interesting texture and shape, you can make a 1-2 cm deep cut in the center of each konjac piece. Then, thread one end of the konjac through the cut to create a twisted, pretzel-like shape. (If you prefer, you can simply use the cut pieces without twisting them.)
Step 3
Wash the scallion and cut the white part into large pieces. (The green parts can be used for stock or discarded.) Remove the stems from the Cheongyang peppers and cut them in half. You can remove the seeds if you prefer less heat, or leave them in for more spice. Feel free to add more peppers if you like it spicy.
Step 4
In a wide pot, add 1 cup (200ml) of water and 1 teaspoon of vinegar, and bring it to a rolling boil. Once boiling, add the cut konjac and shredded smoked chicken breast, and blanch for about 1 minute. Discard the blanching water and rinse briefly under running water. This step helps to remove any unique smell from the konjac and any residual oil or additives from the smoked chicken breast, making it cleaner.
Step 5
Drain the blanched chicken breast and konjac. Add the prepared Cheongyang peppers and scallions to the same pot. Then, add all the braising sauce ingredients: soy sauce, oyster sauce, oligosaccharide, sugar, and mirin (or cooking sake). Adjust the sweetness and saltiness to your personal preference by modifying the amounts of sugar and soy sauce.
Step 6
Add the remaining 2 cups (400ml) of water and the bay leaves. Bring the mixture to a boil over high heat. Simmer, stirring occasionally, until the liquid reduces to about one-third of its original volume. It’s important to let it simmer sufficiently so the delicious jangjorim flavor deeply penetrates the ingredients.
Step 7
Once the sauce has reduced to your desired consistency, remove the bay leaves from the finished jangjorim. Finally, drizzle in a little sesame oil and mix well. Your nutritious Smoked Chicken Breast and Konjac Jangjorim is complete! Let it cool slightly, store in an airtight container, and refrigerate. It makes a great side dish that will last for a while.
