Easy White Cut Chicken and Aemono Recipe (Low-Temperature Cooked Chicken and Seasoned Ingredients)
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Easy White Cut Chicken and Aemono Recipe (Low-Temperature Cooked Chicken and Seasoned Ingredients)


Hi, I’m Francis, the host of this show “Cooking with Dog.” Konnichiwa. We are making moist, tender White Cut Chicken that can be done quickly, and also making a healthy, nutritious side dish with it. Let’s make the boiled chicken also known as white cut chicken. Carefully remove the skin and excess fat from the chicken breast. Cover the chicken with plastic wrap and pound it with a rolling pin many times to flatten it to about 2 cm (0.8″) thick. This pounding process will break the stringy fibers and tenderize the meat, making it easier to cook the inside. Remove the plastic wrap and cut the chicken in half lengthwise to reduce the cooking time. Sprinkle on the coarse salt and rub it into the chicken surface. By the way, you should bring the chicken to room temperature before use. If you use cold meat, it will be undercooked. Now, let’s cook the chicken. In a pot, combine the 500 ml of water, sake and granulated chicken stock powder. To cover any unwanted smells of the meat, add the celery stalk, thyme sprigs, and bay leaf. Turn on the burner. You should use a small pot to submerge the chicken completely with less water. When the water comes to a rolling boil, turn off the heat. Quickly place the chicken into the hot water and place the aromatic leaves onto it. Cover with a lid. Let it sit for about 18 to 20 minutes. To check if the chicken is ready, you should touch the meat and get a feel for the firmness. It will be helpful when you cook the recipe next time. To avoid burning yourself, chill your fingers in ice water and pinch the thickest part of the meat. If it feels like Punyo-Punyo, which is a soft, raw-like texture, let it sit in the hot water a little longer. When it is ready, place the chicken into a container and cover it with plastic wrap to keep it from drying out. Let’s cook the vegetables. Boil a generous amount of water in a pot and add a small amount of salt. When it reaches a full boil, put in the string bean pods, wait for about 30 seconds, and then add the broccoli. The broccoli is cut into bite-size pieces, and the bean pods are cut into 3 cm (1.2″) pieces. Boil the bean pods for about 2 minutes. String bean pods have different cooking times depending on the type and thickness, and the easiest way to find out the firmness is actually biting it. When the bean pods have reached the desired firmness, turn off the burner, and thoroughly strain the vegetables with a mesh strainer. Place them into a bowl. When they are still hot, add the soy sauce and mix. Toss to coat by moving the bowl up and down with a large motion so that you can mix them evenly without damaging the ingredients. When mixed, cool with a fan. And now, cut the boiled chicken breast in half. Wow! Looks so delicious! It’s moist and tender. When the meat is relatively large or you don’t have a thick heavy pot, submerge it in the hot water for a longer time. Cut the chicken into slightly thicker pieces than the bean pods. Add the chicken to the bowl. Place the toasted white sesame seeds onto a paper towel and chop them with a kitchen knife. Chopping the sesame brings out the delicious aroma and helps you to absorb its nutrients. Add the sesame seeds. Add the grated garlic to three different places in the bowl to help distribute it evenly. Finally, pour over the sesame oil. Toss to coat with the seasoning by moving the bowl up and down again. Now, it is ready. The high protein, low-calorie chicken breast and plenty of vegetables make it a must-try side dish. Aemono, seasoned mixed ingredients, can be made with almost all kinds of vegetables such as komatsuna spinach, shungiku leaves, bok choy, Chinese water spinach, and carrot. The aroma of the garlic and sesame oil stimulates the appetite and you will not be able to put down your chopsticks. The remaining chicken soup is very delicious, and it can be used for Chinese porridge, ramen, or any type of soup. Good luck in the kitchen!

About Earl Carter

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87 thoughts on “Easy White Cut Chicken and Aemono Recipe (Low-Temperature Cooked Chicken and Seasoned Ingredients)

  1. I'm so excited!! I LIVE for CWD! Can't wait and I'll see you here later. Loving this show is easy because you Chef are a love! 💖
    Jenn in Canada 🇨🇦

  2. This is one of the very first YouTube channels I subscribed to it in 2008. I so miss seeing these videos! Glad it is still going on. Francis will truly be missed!

  3. Thank you for the video. Please consider adding a TIME for the premier to the title, so that we know when it will be posted; a easy, common procedure used by many folks who post a premiere to start in the future. Thanks again; I really enjoy the videos.

  4. looks like a beautiful side dish! i'll be sure to try it in my bento!
    good to see you doing well chef <3 from england!

  5. This looks like my lunch I bring to college everyday. And my American friends always say my food smell so good after it is warmed up in the microwave. #Asianstudent lol

  6. I love that you did this recipe. I'm US based and every ingredient listed is easy to access here~ also overall very budget friendly. Usually, I watch in awe and longing because I always love the recipes, but I either have to make due with substitutes (which is nice, although not nearly the same as the og) or the ingredient is not accessible at all n substitutions just don't quite cut it. Definitely gonna try this one n take in the savory flavors of how a dish should be straight from cooking with dog!

  7. This is exactly what my doctor said I could eat in my diet
    Thank you so much ❤💚❤ awesome recipe, I'm going to try it soon!
    Sorry for my english

  8. Oh! Another one to make. Very nice side item to get more veggies in the diet. Gonna make you proud chef! Thank you again!

  9. It should be a good idea to use the function of Dutch oven to poach chicken without overcooked. It inspires me, thank you.

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