Easy Microwave Saliva Chicken (Yodare-dori)
ID: 6c79bef8...
This is a recipe for 'Saliva Chicken' that turns out surprisingly tender and juicy just by heating in the microwave. The special scallion sauce with its exquisite balance of acidity and richness, paired with the crispness of cucumbers, perfectly brings out the umami of the chicken.
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🍳 Cooking Flow
Prepare the chicken, rub in sugar, ginger, and sake, and let it rest at room temperature for 30 minutes. → Chop the scallions, mix with warmed vinegar, chicken bouillon, and other seasonings to create the sauce, then chill. → Remove the bitterness from the cucumber, julienne it, and keep it chilled in the refrigerator. → Microwave the chicken (600W) skin-side down for 2.5 minutes, flip, and cook for another 2 minutes. Let it cool. Add 1 tablespoon of the steaming liquid to the sauce and chill the chicken in the refrigerator. → Arrange the cucumber and sliced chicken on a plate, then drizzle with the cold sauce.
Cooking Steps
Brief Cooking Order
Prepare the chicken, rub in sugar, ginger, and sake, and let it rest at room temperature for 30 minutes. → Chop the scallions, mix with warmed vinegar, chicken bouillon, and other seasonings to create the sauce, then chill. → Remove the bitterness from the cucumber, julienne it, and keep it chilled in the refrigerator. → Microwave the chicken (600W) skin-side down for 2.5 minutes, flip, and cook for another 2 minutes. Let it cool. Add 1 tablespoon of the steaming liquid to the sauce and chill the chicken in the refrigerator. → Arrange the cucumber and sliced chicken on a plate, then drizzle with the cold sauce.
Introduction
This is a recipe for 'Saliva Chicken' that turns out surprisingly tender and juicy just by heating in the microwave. The special scallion sauce with its exquisite balance of acidity and richness, paired with the crispness of cucumbers, perfectly brings out the umami of the chicken.
Step 1
Carefully remove excess skin, yellow fat, tendons, and blood clots from the chicken thigh, then use a fork to thoroughly poke holes all over the front and back.
Step 2
Rub 1/2 teaspoon of sugar into the chicken, then work in 1/2 teaspoon of grated ginger and 1 tablespoon of sake. Cover tightly with plastic wrap and let sit at room temperature for 30 minutes (15 minutes in summer) to return to room temperature.
Step 3
Finely mince the long green onion and place it in a bowl.
Step 4
In a separate microwave-safe container, add 1/2 teaspoon of chicken bouillon powder and 1.5 tablespoons of vinegar. Microwave (600W) for 20 seconds, then mix well to fully dissolve the bouillon.
Step 5
To the bowl with the minced onion, add the heated vinegar and bouillon mixture, 1.5 tablespoons of soy sauce, 1 tablespoon of sugar, 2 teaspoons of sesame oil, 1/2 teaspoon of grated garlic, 1/2 teaspoon of grated ginger, 1/2 tablespoon of toasted sesame seeds, and chili oil to taste. Mix well and keep refrigerated until ready to use.
Ingredients List
Important Notes
✨ Rubbing sugar into the meat first creates a moisture-retaining effect, resulting in a surprisingly moist and tender texture.
⚠️ Heating meat that has just come out of the refrigerator can result in uneven cooking, so be sure to bring it to room temperature before heating.
🍳 When heating in the microwave, start with the "skin-side down" to prevent the meat from shrinking.
💡 Cutting the chicken immediately after heating will cause the juices to escape, so be sure to chill it before cutting. This also makes it easier to slice cleanly.
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