Boil chicken breast water (2 cups + 1/2 cups), whole pepper (0.5), bay leaf (2 sheets), rice wine (3), ginger juice or powder (0.3) in a pot. When the water boils, add the clean chicken breast and omit it if you don't have bay leaves. I have enough of them, so I use them well for meat dishes and tomato sauce.

Boil it for about 20 minutes and boil it until it is fully cooked until the breast is fully cooked.

Put the boiled chicken on the top and the boiled chicken breast on the bottom separately and put it aside. (We will use it as a stew stock later.)

Rip chicken breast into bite-size pieces. It's so comfortable and nice to tear chicken breast. It's a piece of cake compared to other meats.

And should I get rid of this and cook it? Should I say chicken breast wings die. If you remove something like a cord from that area, it's good that it doesn't get caught when you eat it later. In other words, if you tear it as it is, you boldly throw away the tough things that get caught.

The chicken breast broth that I received earlier...Put soy sauce (5), cooking wine (2), brown sugar (1), minced garlic (0.5), starch syrup (1), pepper powder (a little), and balsamic vinegar (1) together (here, if you have balsamic vinegar, you can add it, and if you don't have it, you can omit it. Boil the sauce, add the torn chicken breast, and cook it with brown sugar. If you don't have it, add a little less regular sugar.

First, boil the soup on the floor until it is self-made, then add chopped green onions or chives, and add sesame oil (1) and sesame seeds (0.5) to finish. When you make jangjorim, it's good to make it small so that the soup doesn't boil down too much. That way, you can mix rice and eat it. It's 3 pieces of chicken breast, but it's quite big. It's good to keep in the refrigerator and eat. If you want to make side dish-like food using chicken breast, make it Jangjorim like this.