Tender and juicy chicken breast chashu,And chicken chashu ramen.

Hello everyone, welcome to my channel, KyoToka. I'm Ryusei. Today I'll show you how to make chicken char siu. Mostly char siu is made from pork and grill the pork and simmer it. But this time I'll use chicken breast and I won't grill it, just simmer it. This chicken char siu is also popular in Japan. Soft and juicy char siu is so delicious. This is one of my favorite chicken breast recipe. And today I'll introduce two recipes. First one is a typical recipe, soy sauce, sake, mirin, and salt. And in second recipe I will use sake and mirin. I'll use ginger oil instead of that. I've heard sake and mirin are expensive or unavailable in some regions. So I made this second recipe. I hope a lot of people enjoy this chicken char siu. Yes, let's make it. First of all, I'll make soft boiled eggs. I turn down the heat to low. I cook them for six and a half minutes. Six and a half minutes later, turn off the heat. I transfer them to the cold wadi. And I chill them. These are salt and brown sugar. I mix them. Okay, I'll prepare two chicken breasts for cooking. I add it to the chicken breasts. I use salt to remove the excess wadi and smell. And I use sugar to keep the moisture with the chicken breast has. I sprinkle salt and the sugar to the chicken and rub them. Okay, I did it to chicken breasts. I leave them for 20 minutes at room temperature. Meanwhile, I'm going to make two sauces. This is a recipe. I add sake, mirin, soy sauce, rice vinegar, cane sugar, at last, oyster sauce. Okay, and I stir it. Then I add these ingredients to both sauces. I add green onion, ginger, and garlic. If you have dried kelp, I recommend adding it. I let it stand for a while. I'll make second sauce. This is a recipe. I add soy sauce, rice vinegar, cane sugar, oyster sauce, finally, ginger ale. Anything ginger ale is okay. I add it. Cool. I add green onion and garlic. I prepared two sauces. 20 minutes later, sugar and salt melted and the chicken emitted the excess wadi. I wipe out the wadi from them. It helps the chicken absorb the flavor of the sauce well. I prick the entire of the chicken with a fork. I do it to cook the chicken quickly and absorb the flavor. Okay, I've done both chickens. Let's cook chicken char siu. I turn on the heat. Once it begins to boil, I turn down the heat. And heat it gradually for 5 minutes to extract the fragrance and flavor. 5 minutes later, the heat is the lowest. I add the chicken to the sauce and soak it. I cook it over the low heat to make it soft and juicy. 6 minutes later, I turn over it. I cook it for more 4 minutes. Meanwhile, I peel the shell of the boiled eggs. Okay, 4 minutes later, I turn off the heat and then I add boiled eggs. This timing is important to make nice soft boiled eggs. I let it cool naturally. And when it's cooled down, I keep it in the fridge. Next, I'll make it again with ginger ale sauce. I turn on the heat. Once it begins to boil, turn down the heat to low and simmer it down for 3 minutes. 3 minutes later, I put the chicken. The sauce is not enough to cover it, so I cover it with aluminum foil to keep the heat. I cook it for 6 minutes. I turn off the heat and let it stand for 6 minutes as well. 6 minutes later, the appearance of the surface is definitely raw. I remove it from the pan and turn on the heat. Once it boils, turn down the heat to the lowest and I return the chicken. Then, I cover it again to cook the chicken perfectly. I cook it for more 4 minutes. 4 minutes later, I turn off the heat. I open it and transfer it to a container. Nice. I turn on the heat. Once it boils, I pour the sauce over the chicken. I cover it with aluminum foil and let it cool naturally as well. Okay, both chickens are completely cooled. I kept them for 6 hours in the fridge. I'll introduce two ways of eating chicken char siu. First, I add the sauce which made with ginger ale to the pan. You can do it with another sauce too. I turn off the heat and I simmer the sauce down until it becomes thick and rich. The appearance became shiny and thick. And the smell is perfect. Okay, turn off the heat and I transfer it to this cup. Good. The sauce is done. I'll cut them. This one is simmered with ginger ale sauce and the left one is simmered with another sauce. I divide it into half. Perfect. It's so juicy and moist. Of course, it's cooked. I'll cut another char siu. This one is also great. Both are cooked well and juicy and moist. If you worry about whether it is not cooked enough, I recommend to heat it for more 1 minute. I cut it into thick slices. I'm sure we can enjoy soft and juicy chicken char siu. If you cook it a bit well, I recommend to cut it thinly. It's also good. At last, I cut the egg into half. Perfect. It's my favorite softness of the boiled egg. I arrange it on a plate. It's very soft. I place boiled egg. Finally, I pour the thick sauce. Nice. Chicken char siu is done. Next, I'll make ramen. I chop the green onion finely. Chicken char siu. I soaked it overnight. I slice it a bit thinly. Nice. Okay. I prepared the ingredients for ramen. Then, I transfer the sauce to the pot. I use it as a soup. Okay. I boil the noodle in the ample boiling water. Please boil it as a direction. Meanwhile, I warm the soup. I add a little bit sesame oil. I boil it for 3 minutes. I remove the foam. Okay. Nice. I arrange it on a bowl and pour the hot soup. If the taste is too thick, please add hot water. I place chicken char siu, chopped green onion, finally, soft boiled egg. Done. Chicken char siu ramen is done. Black pepper goes well with it. Thank you. Did you enjoy? I'm sure the saltiness and the sweetness are almost same, but umami and the fragrance are a little bit different. If you are interested in, please try them. This chicken char siu is good for home party. I hope you will enjoy it. Thank you for watching to the end. I'm looking forward to seeing you next time. Have a nice day. See you later.