Hwang Jin-sun Chogyepyeon
A Chinese-style chicken dish where chicken breast is blanched in water instead of oil, resulting in an exceptionally tender texture without any dryness.
Ingredients needed 2 servings
Recipe
Cooking tips
- When marinating the chicken, avoid massaging too vigorously as the raw meat can tear; handle gently.
- Blanching the chicken in water instead of oil reduces calories and yields a much more moist and tender texture.
- Cucumber will lose its crispness and release water if stir-fried too long, so add it at the final stage to preserve its crunch.
Recommended for
- Those tired of dry, tough chicken breast and looking for a unique, tender cooking method.
- Those who want to enjoy a light, healthy, high-protein dish instead of greasy Chinese food.
- Those who want a drink accompanied by a clean, elegant side dish.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Hwang Jin-sun's Lemon Gyepyeon
- Jung Ho-young's Chogye Guksu
- Ttukdak Hyung's Super Simple Chogye Naengmyeon
- Kim Ho-yoon's Chogye Naengmyeon
- Solo Cooking God's Homemade Chujjye Guksu
- Aha Bujang's Chogyeguksu
- Solo Cooking God's Sesame Oil Vinegar Egg Ramyeon
- Aha Bujang's Chicken Breast Cashew Nut Stir-fry
- Hwang Jin-sun's Mala Beef
- Ttukdak Hyung's Rice Paper Chili Shrimp
