Red ginseng teriyaki sauce chicken breast
I had a bottle of red ginseng concentrate at home, and my daughter didn't eat it well because of the bitter taste. So I made healthy braised chicken breast by adding a little red ginseng concentrate to the teriyaki sauce that children like. A dish that adds a bit of bitterness to the sweet and salty taste. I'll introduce it to you.
0 serving
Within 0 minutes
서현마미
Ingredients
  • Chicken breast
    1piece
  • Chicken tenderloin
    1piece
  • Cheongju
    little
  • Salt
  • ground pepper
  • red ginseng extract
    1/2ts
  • Soy sauce
    1.5Ts
  • Cheongju
    1Ts
  • cooking wine
    2Ts
  • Water
    2Ts
  • Oligosaccharide
    3Ts
  • Garlic
    5ea
  • dried red pepper
    1ea
Cooking Steps
STEP 1/4
While preparing the chicken, I separated the chicken breast and chicken tenderloin separately, and I took out each piece and made it. Season the chicken breast with rice wine, salt, and pepper little by little. Prepare the garlic that goes into the stew by slicing it, and wipe the dry peppers clean, cut them with scissors, and remove the seeds. Start boiling in a thick skillet with the rest of the ingredients.
STEP 2/4
Place the seasoned chicken breast in a heated pan and cook the surface until golden brown. Then, put it in a boiled stew and boil it down together. Turn the heat down and boil it when you pour the soup.
STEP 3/4
When the soup is sticky and somewhat reduced, and the chicken is soaked with the sauce, remove from the heat.
STEP 4/4
Cut it into appropriate sizes and put it on a plate, and serve it with a little sauce. You can chop pine nuts and sprinkle them on top.
If you sprinkle pine nuts or black sesame seeds, you can eat them savoryly, so make sure to add them.
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