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Yodaredori (Chinese Mouthwatering Chicken)
Serves 2 · About 30 min (10 min of this is just letting it cool)
Microwave-steamed chicken breast, thinly sliced, with a sweet-sour soy sauce dressing with chili oil. It's a little spicy.
① Steam the chicken in the microwave→② Let sit and cool→③ Make the dressing→④ Cut and serve
What to buy
Meat
Vegetables
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How to make it
1
Steam the chicken in the microwave
- On the cutting board, make 2–3 shallow cuts in the thick part of the chicken with a knife (helps it cook evenly)
- Put the chicken on a heatproof plate, sprinkle a pinch of salt on both sides and pour 1 tbsp sake over
- Cover loosely with plastic wrap and microwave at 600 W for 3 minutes. Take out, turn over, cover again and microwave 2 minutes
How to tell it's doneThe whole surface of the meat is white.
Be carefulThe plate and steam are hot when you take it out. Use a cloth or oven mitts, and open the plastic wrap from the side away from your face.
Be carefulAfter touching raw chicken, wash your hands, knife and cutting board with dish soap.
2
Leave it as is to cool
- Leave for 10 minutes with the wrap on (the leftover heat cooks it through)
- On the cutting board, cut the thickest part in half and look inside
- Don't throw away the liquid left on the plate; save it (for the sauce)
How to tell it's doneThe cut side is white all over with no pink. If there is still pink, cover and microwave 30 seconds at a time, and check the same way.
3
Make the dressing
- Finely chop the leek on a cutting board (make a few lengthwise cuts first, then chop finely from the end)
- In a small dish, put 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp sesame oil, garlic and ginger (1/2 tsp each) and 1/2 tsp chili oil
- Add the leek, 1 tsp white toasted sesame seeds if you have them, and 1 tbsp of the chicken liquid you saved in step 2, and mix well
- Taste it. Add 1/2 tsp more chili oil only if you want it spicier
How to tell it's doneThe sugar has dissolved, and nothing gritty is left at the bottom of the dish.
Be carefulChili oil is spicy. Don't rub your eyes with hands that touched it.
4
Cut and serve
- If you have a cucumber, cut it into thin diagonal slices on a cutting board and lay them on a plate
- Cut the chicken into 1 cm slices and lay them on top of the cucumber
- Pour on the sauce right before eating
ReadyReddish-brown sauce and leek are poured over the white chicken.
Be carefulWhen cutting the chicken, curl the fingertips of the hand holding it (cat's paw). Moving the knife back and forth in long strokes keeps the meat from falling apart.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
The chicken is dryIt was microwaved too long. After the 3 min + 2 min, leave it covered with the wrap and let the leftover heat cook it through. Taking off the wrap while it cools dries it out.
The inside was pinkThe meat was too thick or big. Make cuts in it, cover with wrap, and microwave 30 seconds at a time, checking until the cut surface is white all over.
Too spicyToo much chili oil. This time, add a little sugar and vinegar to the sauce. Next time start with 1/4 tsp chili oil.
The sauce is too saltyToo much soy sauce, or you didn't add the chicken liquid. Add chicken liquid or water 1 tsp at a time and taste.
The meat falls apart when cutYou cut it while hot. Let it cool until you can touch it, then cut, moving the knife back and forth in long strokes.
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