Tender and Flavorful Chicken Breast Jorim
Tender and Flavorful Chicken Breast Jorim
Perfectly Tender Chicken Breast Jorim Recipe for a Home-Cooked Meal
A delightful combination of tender chicken breast, chewy quail eggs, and crisp-tender Korean green chili peppers! Introducing a chicken breast jorim that’s not too salty and wonderfully savory. This recipe yields a generous portion that can be divided and enjoyed over several meals, making it an ideal side dish that pairs perfectly with rice. It’s excellent for solo diners or as a healthy addition to your family’s meals!
Main Ingredients- 300g chicken breast
- 28 boiled quail eggs
- 50g Korean green chili peppers (kkwari gochu)
- A bit of green onion (for removing chicken odor)
- A bit of dried kelp (for removing chicken odor)
- 1/2 Tbsp whole peppercorns (for removing chicken odor)
Braising Sauce- 90ml Korean soy sauce (jin ganjang)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (mulyeot)
- 90ml Korean soy sauce (jin ganjang)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (mulyeot)
Cooking Instructions
Step 1
Create a Rich Broth: In a pot, add 1 liter of water. Include the green onion, dried kelp, and whole peppercorns to help remove any gamey odor from the chicken. (For this recipe, I’m using a bit more water as the broth can also be used for kalguksu, Korean noodle soup.)
Step 2
Gently Boil the Chicken Breast: Once the water begins to boil, add the 300g of chicken breast. Cover the pot and let it simmer for at least 15 minutes until fully cooked. (If you have cooking wine (mirin) on hand, adding 1 Tbsp will further enhance the flavor and reduce odor.)
Step 3
Shred the Chicken Breast: After the chicken breast has cooled slightly, shred it by hand along the grain into bite-sized pieces. (Tip: To protect your hands from the heat, wearing a cotton glove underneath a disposable vinyl glove makes shredding easier and cleaner.)
Step 4
Prepare the Delicious Jorim Sauce: Reserve about 500-600ml of the chicken broth – enough to cover the chicken breast and quail eggs. Pour off the excess. In the remaining broth, mix in 90ml of Korean soy sauce, 1 Tbsp sugar, and 1 Tbsp corn syrup to create the braising sauce.
Step 5
Infuse the Chicken Breast with Flavor: First, add the shredded chicken breast to the prepared braising sauce. Let it simmer until the sauce is well absorbed into the chicken.
Step 6
Add Quail Eggs and Chili Peppers to Simmer: Once the chicken has absorbed the flavors, add the boiled quail eggs and Korean green chili peppers generously. Continue to simmer until the sauce thickens and coats all the ingredients with a beautiful sheen. (If you prefer your Korean green chili peppers to be crisp-tender, add them during the last few minutes of simmering. For detailed instructions on boiling quail eggs, please refer to recipe @7024519.)
Step 7
Simmer to Perfection: Allow everything to simmer gently over medium-low heat, allowing the flavors to meld beautifully, until the tender chicken breast jorim is complete. Check the consistency of the sauce before turning off the heat.
Step 8
Portion and Store Neatly: Once the chicken breast jorim is ready, portion it into serving sizes. Store in airtight containers in the refrigerator to enjoy for an extended period.
Step 9
Utilize Leftover Broth for Future Dishes!: Don’t discard the broth leftover from boiling the chicken. It’s fantastic to use as a base for kalguksu or other soup-based dishes! (Tip: I always make extra chicken broth to save for future noodle soups or stews.)
