If you want a lower-calorie version, remove the skin and as much of the remaining fat from the meat.
Make slits in the chicken breasts.
Coat the chicken with honey and rub it in well. Next, sprinkle 1 tablespoon of salt and rub again.
Sprinkle on a good amount of pepper.
Wrap in a plastic bag and press out the air. Let brine in the refrigerator for at least four days.
Once the four hours have passed, place into a bowl filled with water to remove the salt. Let rest in the water for 40~50 minutes. Change the water 2~3 times.
Wrap in a plastic bag again, then truss with a cotton string to shape. If you use plastic wrap, it will likely tear.
Boil a generous amount of water, then add the roll of chicken. Once it returns to a boil, turn off the heat, cover with a lid, and let sit over night. Be careful not to let it cook for too long.
This is how it looks the next morning after 8 hours. Unwrap, transfer with the boiling liquid to a smaller container, and let rest for half a day.
Make the leek sauce. Mince the leek, finely chop the ginger and garlic, and mix all together. Heat the sesame oil and vegetable oil in a pot.
Once the oil has heated, the harshness of the leek will be reduced. Once cooled, add the sugar, pepper, salt, and lemon juice. Thinly slice the chicken ham.
Pack the sliced onions into a dish and place the chicken ham on top. Top with the sauce and enjoy! You can also top the sauce with sliced onions!
It's delicious in ramen in place of char siu!
Story Behind this Recipe
This is the most delicious way to prepare inexpensive breast meat.
By making the slits in the chicken breast, the chicken will thin and the salt will be able to easily seep in. If you over-heat it, the chicken will become tough, so be careful. Be sure to thoroughly wash out the salt. You can use the soup from Step 8 in other dishes.