This exquisite recipe transforms chicken tenderloins into a beef tongue-like texture through pounding, offering a healthy yet incredibly satisfying meal. Coated in a special scallion salt sauce, it perfectly captures the essence of yakiniku. Enjoy this dish guilt-free, even while on a diet.
Ingredients
Main Ingredients (2 servings)
- Chicken Tenderloins 4 pieces (220g)
- Scallions 60g
- Garlic 1/2 clove
- Potato Starch to taste
Seasonings
- Salt and Pepper to taste
- Oil 1 tbsp
- [A] Salt 1/3 tsp
- [A] Soy Sauce 1/2 tsp
- [A] MSG(Ajinomoto) (MSG) 6 shakes
- [A] Black Pepper to taste
- [A] Sesame Oil 2 tsp
- Lemon
Steps
- Thoroughly wash the scallions, as soil can sometimes get trapped in the center.
- Finely mince 60g scallions. Use the green parts as well.
- In a bowl, combine the minced scallions with salt 1/3 tsp, MSG(Ajinomoto) (MSG) 6 shakes, black pepper to taste, grated garlic 1/2 clove (approx. 4-5g), sesame oil 2 tsp, and soy sauce 1/2 tsp. Mix well. Pro Tip! Adding a generous amount of black pepper will give it a flavor reminiscent of beef tongue. If you dislike the pungency of scallions, heat them in the microwave for about 1 minute to mellow the spiciness and enhance the sweetness.
- Slice the lemon into diagonal rounds.
- Place 4 pieces (220g) chicken tenderloins on a cutting board, cover with plastic wrap, and pound until thin and flattened. Do not remove the sinews, as they contribute to the texture. Pro Tip! Keeping the sinews helps recreate the distinctive chewy texture of beef tongue.
- Season the pounded chicken tenderloins with salt and pepper to taste, then lightly dust the entire surface with potato starch to taste. Repeat on the other side. Pro Tip! Dusting with potato starch helps the chicken tenderloins retain their tenderness when cooked.
- Heat oil 1 tbsp in a frying pan over medium-high heat. Arrange the chicken tenderloins and cook until golden brown on the surface. Pro Tip! Do not skimp on the oil; use an appropriate amount to ensure even cooking.
- Once golden brown, flip and cook for another 1-2 minutes. Be careful not to overcook, as it can become tough.
- Plate the cooked chicken tenderloins.
- Add a small amount of the prepared scallion sauce to the frying pan and warm it for a few seconds to tens of seconds. Pro Tip! Gently heating the scallion sauce brings out its sweetness and helps keep the chicken tenderloins warm.
- Drizzle a generous amount of the warmed scallion sauce over the chicken tenderloins.
- Squeeze the diagonally sliced lemon over the dish, and it's ready to serve.
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