Tender Braised Chicken Breast with Sea Purslane
Tender Braised Chicken Breast with Sea Purslane
Chicken Breast Braised with Sea Purslane
Chicken breast is a favorite for health-conscious individuals aiming to maintain their physique and muscle mass. However, its dry texture can quickly become monotonous. Let’s transform chicken breast into a delightful side dish! When paired with seasonal sea purslane, it becomes even more tender, refreshing, and vibrant. This recipe offers a delicious way to enjoy chicken breast without the usual dryness.
Main Ingredients- 2 chicken breasts (approx. 400g)
- 50g sea purslane
- 2 cloves garlic
- 1 green chili pepper
- 1 red chili pepper
- 3 Tbsp cooking oil
Seasoning- Pinch of salt
- Pinch of black pepper
- Pinch of ginger powder
- Pinch of herb powder
- Pinch of nutmeg
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or oligodang)
- Pinch of sesame oil
- Pinch of sesame seeds
- Pinch of salt
- Pinch of black pepper
- Pinch of ginger powder
- Pinch of herb powder
- Pinch of nutmeg
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or oligodang)
- Pinch of sesame oil
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, remove any tough tendons from the chicken breasts. Slice them thinly against the grain, about 0.5cm thick. If the pieces are too long, cut them into bite-sized portions. This slicing method helps the marinade penetrate deeply and ensures a tender texture.
Step 2
Place the sliced chicken breast in a large bowl. Sprinkle generously with salt, pepper, ginger powder, herb powder, and nutmeg. Gently massage the seasoning into the chicken with your hands and let it marinate for about 10 minutes.
Step 3
Heat 2 Tbsp of cooking oil in a preheated pan over medium-high heat. Add the marinated chicken breast and sear it until golden brown on both sides. This searing process will enhance the flavor and appearance.
Step 4
Once both sides are nicely browned, reduce the heat to low. Push the chicken to one side of the pan and continue cooking until the chicken is cooked through. You can check for doneness by piercing the thickest part with a chopstick; it should feel firm. Avoid overcooking on high heat, as this can make the chicken tough.
Step 5
When the chicken is almost cooked, add the remaining 1 Tbsp of cooking oil to the empty side of the pan. Sauté the minced garlic until fragrant, about 30 seconds. Then, add the soy sauce and corn syrup. Bring the mixture to a simmer, then add the chicken back into the sauce. Stir well to coat the chicken and let it braise over medium-low heat until the sauce thickens and coats the chicken evenly. Braising slowly prevents the sauce from burning and allows the flavors to meld beautifully.
Step 6
Add the thinly sliced green and red chili peppers. Drizzle with sesame oil for a nutty aroma, and sprinkle with sesame seeds. Turn off the heat.
Step 7
Arrange the washed and drained sea purslane on a serving plate. Top with the savory braised chicken breast. Serve immediately. Enjoying the dish with the fresh sea purslane will offer a delightful contrast between the tender chicken and the crisp, refreshing purslane.
