Here’s a low fat, yet delicious recipe that you can consume a ton of protein with. “Yodare-Dori” in Japanese means “Mouth-watering Chicken”. This meal was originated in the Sichuan area of China I believe, and has a distinct spicy sauce that almost numbs your tongue! And also as usual, this is highly recommended for beginner cooks like me!
Why cook this meal?
So 2 whole months have passed since the “working from home” started after the covid-19 crisis. Although the quarantine period has officially ended in Tokyo this week, we are still required to work from home, which I appreciate, since I believe that the packed subways in Tokyo are still definitely a risk. In order to stay healthy at home & consume enough proteins, we decided to try chicken breasts, which have far less fat than chicken thighs. It has a dry texture, so I wanted to eat them as juicy as possible. That’s when I remembered the juicy “yodare-dori” I tasted in a Chinese restaurant, and wanted to mimic the idea at my house too!
Does it really “water your mouth”?
To answer the question, yes! I assure you will drool…! But why does it have this title? The sauce is a one of a kind, made with spicy chili oil, soy sauce, spring onions, ginger, and garlic. Also, a spice called “Kasho” (花椒) is used. This is the trigger for your drooling! By breaking these small round spices, the spice becomes fragrant and it stimulates your tongue, almost giving a sensation of numbing your tongue. This is surprising at first, but it adds the specialty, and is the key component for this recipe. These could be found in any supermarket, at the spice aisle.
Try this recipe at home. The chicken is juicy, and the spicy fragrant sauce adds the punch to the taste. I usually take off the skin of the chicken, but I use it to create an egg soup by taking the dashi or umami out of the chicken skin. For the toppings, the coriander is a must!
Steamed Chicken Breast with Spicy Sauce (Yodare-Dori)
- 1 Chicken Breast 250-300g
Ingredients to cook chicken
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tbsp sake
- 1 green part of spring onion
- 2 slices ginger tube type is also OK
- 1 tsp sugar
- 2 tsp vinegar
- 1 tbsp soy sauce
- 1/2 tsp ginger tube paste type is also OK
- 1/2 tsp garlic tube paste type is also OK
- 1/4 Spring onions (white part) chopped
- 1 tsp Kasho Spice crushed
- 5 pieces peanuts crushed
- 1 bunch coriander as you may like
- 1 tsp sesame oil optional
- Take off chicken skin if aiming for a low fat recipe. Punch multiple holes on both sides of chicken with a fork.
- Rub the sugar & salt indicated in the "Ingredients to cook chicken" to the chicken. Leave for 10 min.
- Chop the green top of the spring onion. Cut about 1/4 of the white parts into small pieces for the sauce. Mince the ginger& garlic if you don't have the tube types.
- Place the Kasho spices & peanut into a plastic bag and crush with a rolling pin.
Cooking the Chicken
- Wipe of excess liquid from the chicken and place into a heat resistant bowl. Pour Sake, and place the green part of the spring onion & ginger slices indicated in the "Ingredients to cook Chicken"
- Microwave for 3 minutes. Take out and flip the chicken, and microwave for another 2 minutes. Make sure it is cooked thoroughly, and leave for 5-10 minutes to take off excess heat.
Make the sauce
- Mix the ingredients for the sauce in a bowl.
- Cut the chicken into edible pieces. Pour the sauce over and add toppings such as peanut, coriander, and don’t forget the kasho spices! Pour 1 tsp of sesame oil over the dish.