Pairs well with Chicken Syabu-Syabu (Satin Chicken Breast Hot Pot)
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Chicken Syabu-Syabu (Satin Chicken Breast Hot Pot)
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A gentle and soft chicken breast hot pot dish marinated to achieve a velvet texture, served with a fragrant and creamy homemade roasted sesame dipping sauce. This dish is high in protein, low in calories, and complemented by vegetables and tofu in a flavorful broth.
00:20:00 total
Serves 5
medium
Main Various
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Ingredients
- chicken breast fillet - 500 grams (half frozen, thinly sliced)
- chicken stock powder - 2 teaspoons total (1 tsp for marinade, 1 tsp for broth) (for marinade and broth)
- white pepper - 1/2 teaspoon total (1/4 tsp for marinade, 1/4 tsp for broth) (for marinade and broth)
- cornstarch - 2 tablespoons (for marinade)
- egg white - 3 tablespoons (for marinade)
- garlic cloves - 3 cloves (whole, for broth and roasting)
- spring onion - 1 stalk (cut into large pieces)
- water - 1.2 liters (for broth)
- powdered creamer - 2 tablespoons (optional, for creamy broth)
- salt - 1 teaspoon (for broth seasoning)
- sugar - 1 teaspoon (optional, for broth seasoning)
- white mustard greens (sawi putih) - watch the video to see (include stems and leaves)
- enoki mushrooms - watch the video to see (for hot pot)
- horenso (Japanese spinach) - watch the video to see (for hot pot)
- silken tofu (firm) - watch the video to see (cut into pieces)
- homemade roasted sesame sauce - watch the video to see (for dipping, see previous recipe)
- coriander leaves - watch the video to see (for dipping sauce garnish)
- red cayenne pepper - watch the video to see (for dipping sauce garnish, optional)
- fried garlic - watch the video to see (for dipping sauce garnish, optional)
Instructions
- Prepare and marinate chicken: Slice the half-frozen chicken breast thinly. In a bowl, combine chicken stock powder, white pepper, cornstarch, and egg white. Add the sliced chicken and stir evenly to marinate for about 10 minutes.
- Prepare vegetables and aromatics: Cut white mustard greens and spring onions. Separate the stems of the mustard greens for longer boiling. Prepare garlic cloves and spring onions for roasting.
- Make the broth: Heat a pan and roast garlic until brown for aroma. Add spring onions briefly. Add water and the mustard green stems, then boil for 5-8 minutes until wilted and fragrant.
- Season the broth: Add chicken stock powder, salt, sugar (optional), white pepper, and powdered creamer or plain soy milk to the broth. Bring to a boil.
- Cook hot pot ingredients: Add tofu, enoki mushrooms, horenso, white mustard greens, and marinated chicken to the broth. Cook the chicken just until done; avoid overcooking to keep it tender. Remove cooked chicken and set aside.
- Prepare dipping sauce: In a bowl, mix homemade roasted sesame sauce with chopped coriander leaves, red cayenne pepper, and fried garlic (optional).
- Serve: Serve the cooked chicken hot pot with the dipping sauce. Dip chicken pieces into the sauce before eating.
