Steps

1. Long green onion 1/2 (60g) is cut into an accordion pattern, then finely minced.
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2. Soak the cut long green onion in water to remove its pungency. [Tip!] The pungent component is water-soluble, so soaking in water removes the pungency. If you like spicy food, this step is not necessary.
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3. Place plastic wrap on a cutting board, put the chicken tenderloin 200g on it, cover with another layer of plastic wrap, and pound it thinly with a rolling pin or similar tool. [Tip!] Pounding makes the meat tender and thin enough for shabu-shabu.
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4. Slice the pounded chicken tenderloin thinly on the bias, suitable for shabu-shabu. [Tip!] If you don't mind the sinews, you don't have to remove them. Slicing on the bias makes the sinews less noticeable when boiled.
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5. Squeeze out the water from the soaked long green onion thoroughly.
   🕒 03:30
6. In a bowl, add the squeezed long green onion, ponzu sauce 3 tbsp, oyster sauce 1 tsp, sugar 1/2 tsp, and dried red chili 1, mix well to make the green onion sauce. [Tip!] Adding a small amount of oyster sauce to ponzu enhances richness and umami, making it even more delicious.
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7. Bring 1L of water to a boil in a pot, add salt 1 tsp to make salted water. [Tip!] Boiling the chicken tenderloin in salted water with about a 1% salt concentration results in a delicious finish.
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8. Once the salted water boils, add the thinly sliced chicken tenderloin, spreading it out as much as possible, and quickly boil until cooked through, which should take less than 1 minute. [Tip!] If you add it in clumps, it will cook unevenly. Since it's thinly sliced, it cooks quickly.
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9. Remove the boiled chicken tenderloin to a colander, then spread it out on a metal tray and chill in the freezer for about 5 minutes to prevent it from continuing to cook from residual heat. [Tip!] Cooling it in the freezer on a metal tray instead of ice water prevents the chicken's umami from leaching out and chills it efficiently.
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10. Arrange the chilled chicken tenderloin on a plate and pour the prepared green onion sauce over it.
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11. Garnish with chopped green onion to taste and drizzle with chili oil to taste, as desired.
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