Creamy and Savory Chicken Breast Rosé Jjimdak
Kid-Friendly Rosé Jjimdak Recipe with Chicken Breast
Introducing a mild and creamy Rosé Jjimdak recipe that can be enjoyed with children who don’t tolerate spicy food well. Made with a Rosé sauce base of tomato sauce, heavy cream, and milk, without gochujang, it’s a dish everyone can enjoy without worry. Using lean chicken breast lowers the calorie count, making it a lighter option. The combination of chewy glass noodles, crisp vegetables, and plump Vienna sausages creates a satisfying meal. Making Rosé sauce is surprisingly simple, allowing you to easily create delicious Rosé pasta or Jjimdak at home. It’s also fantastic mixed with rice for an extra special treat. Make sure to enjoy a delicious meal today!
Main Ingredients- 400g chicken breast
- 100g wide glass noodles
- 1 potato
- 1 onion
- 1/2 carrot
- 10 Vienna sausages
- A little cooking oil
- A pinch of parsley flakes (optional)
Mild Rosé Sauce- 8 Tbsp tomato sauce
- 200ml milk
- 150ml heavy cream
- 4 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of black pepper
- 8 Tbsp tomato sauce
- 200ml milk
- 150ml heavy cream
- 4 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Soak the glass noodles in cold water for about 30 minutes. Alternatively, use lukewarm water for 20 minutes, or hot water for just 5 minutes. Adjust soaking time based on the water temperature for perfectly tender noodles.
Step 2
Once soaked, boil the glass noodles in boiling water for approximately 2 minutes. After boiling, rinse them under cold running water 2-3 times to remove excess starch. Drain well; this prevents the noodles from sticking together and reduces unwanted stickiness.
Step 3
Peel the potato and cut it into bite-sized pieces. Slice the carrot into similar-sized pieces. Cut the onion in half, then slice it into strips, keeping the shape intact.
Step 4
Make diagonal slits about 2-3 times on the Vienna sausages. This not only makes them look appealing when cooked but also allows them to absorb more sauce flavor.
Step 5
Cut the chicken breast into pieces slightly larger than bite-sized, suitable for both children and adults. Cutting them too small can cause them to become dry and tough as they cook, so maintaining a good size is key.
Step 6
When using lean chicken breast, which has less fat, heat the pan well, then add a little cooking oil. Place the chicken breast and potatoes in the pan and sauté until the surface is lightly browned. This helps to keep the chicken breast moist during cooking.
Step 7
Once the chicken breast is partially cooked, add the prepared carrots and onions, and sauté together. Add the Vienna sausages at this stage as well.
Step 8
Add 1 tablespoon of minced garlic and sauté until fragrant. Then, add 1 tablespoon of sugar, 4 tablespoons of soy sauce, and 8 tablespoons of tomato sauce. Gently stir with a spatula to ensure all ingredients are well combined with the sauce.
Step 9
Pour in 200ml of milk and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low. Slowly pour in 150ml of heavy cream and stir gently with a whisk. Simmer for about 5-7 minutes, allowing the Rosé sauce to meld with the ingredients and thicken to your desired consistency.
Step 10
When the sauce has sufficiently thickened and coated the ingredients, add the pre-boiled glass noodles. Toss gently to ensure the sauce evenly coats the noodles.
Step 11
Continue to cook for another 1-2 minutes until the sauce becomes thicker and coats the noodles beautifully. For an extra creamy and rich flavor, you can add a slice of cheddar cheese. Finish by sprinkling some parsley flakes on top.
