Yodaredori (Mouth-Watering Chicken)
Yodaredori (Mouth-Watering Chicken)
Ingredients
For the Poached Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 inches ginger, sliced
- 2 green onions, halved
- 1/4 cup sake
- 4 cups water
For the Chili-Garlic Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon Sichuan peppercorns, toasted and ground (optional)
- 2 tablespoons chicken poaching liquid
For Garnish
- 1/2 cucumber, julienned
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Place the chicken thighs, sliced ginger, halved green onions, sake, and water in a medium pot. Bring to a gentle simmer over medium heat.
⏱️ 10 min
- 2
Once simmering, reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
⏱️ 15 min
- 3
Remove the pot from the heat and let the chicken cool in the poaching liquid for 30 minutes. This helps keep the chicken moist.
⏱️ 30 min
- 4
While the chicken cools, prepare the chili-garlic sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, grated ginger, minced garlic, ground Sichuan peppercorns (if using), and 2 tablespoons of the chicken poaching liquid.
⏱️ 10 min
- 5
Once cooled, remove the chicken from the poaching liquid. Shred the chicken into bite-sized pieces using two forks or your hands.
⏱️ 5 min
- 6
Arrange the shredded chicken on a serving platter. Drizzle generously with the chili-garlic sauce.
⏱️ 3 min
- 7
Garnish with julienned cucumber, sliced green onions, chopped roasted peanuts, and fresh cilantro.
⏱️ 2 min
- 8
Serve immediately, either warm or at room temperature, as an appetizer or part of a larger meal.
Kitchen Tools
Nutrition Facts (per serving)
Yodaredori (Mouth-Watering Chicken)
For the Poached Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 inches ginger, sliced
- 2 green onions, halved
- 1/4 cup sake
- 4 cups water
For the Chili-Garlic Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon Sichuan peppercorns, toasted and ground (optional)
- 2 tablespoons chicken poaching liquid
For Garnish
- 1/2 cucumber, julienned
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
Place the chicken thighs, sliced ginger, halved green onions, sake, and water in a medium pot. Bring to a gentle simmer over medium heat.
⏱️ 10 min - 2
Once simmering, reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
⏱️ 15 min - 3
Remove the pot from the heat and let the chicken cool in the poaching liquid for 30 minutes. This helps keep the chicken moist.
⏱️ 30 min - 4
While the chicken cools, prepare the chili-garlic sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, grated ginger, minced garlic, ground Sichuan peppercorns (if using), and 2 tablespoons of the chicken poaching liquid.
⏱️ 10 min - 5
Once cooled, remove the chicken from the poaching liquid. Shred the chicken into bite-sized pieces using two forks or your hands.
⏱️ 5 min - 6
Arrange the shredded chicken on a serving platter. Drizzle generously with the chili-garlic sauce.
⏱️ 3 min - 7
Garnish with julienned cucumber, sliced green onions, chopped roasted peanuts, and fresh cilantro.
⏱️ 2 min - 8
Serve immediately, either warm or at room temperature, as an appetizer or part of a larger meal.