Name: Chicken Tenderloins with Cucumber Sauce
Cuisine: 和食
Ingredients: 4 chicken tenderloins; 500 ml water (for boiling); 2 tsp salt (for boiling); 1/2 cucumber; A pinch of salt (for salting cucumber); 10g ginger; 7-8 cm scallion (white part); 3-4 shiso leaves; 2.5 tbsp vinegar; 2 tsp sugar; 3 tbsp soy sauce; 2 tsp sesame oil; 1 tsp chicken bouillon powder; A pinch of black pepper; Salad greens of your choice (cabbage, red cabbage, carrots, lettuce, etc.), to taste; Cherry tomatoes (for garnish), to taste

About "Chicken Tenderloins with Cucumber Sauce"

By boiling 4 chicken tenderloins starting from cold water, simmering on ultra-low heat for 3 minutes, and letting them sit in the residual heat, you can achieve an incredibly juicy texture without any dryness. The cucumber is salted to maintain its crunchy texture and combined with a special soy-and-vinegar-based sauce featuring ginger, scallions, and shiso leaves. Served over a bed of fresh salad greens, this refreshing dish is perfect for summer dinners or as a side dish with drinks.

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Tips for Making "Chicken Tenderloins with Cucumber Sauce"

Prep
- Pat the chicken tenderloins dry with a paper towel and carefully remove the white membrane and tendons with a knife. Use pre-tendoned chicken to save time.
Boiling
- Always start the chicken in cold water (500 ml). Add 2 tsp of salt, bring to a boil over high heat, then immediately reduce to ultra-low heat and simmer for just 3 minutes.
Residual Heat
- After 3 minutes, turn off the heat and let the chicken sit in the water until it cools to room temperature to cook gently. No need to skim the foam. This is the key to a juicy finish.
Cucumber Prep
- Cut the cucumber in half lengthwise, slice diagonally, and chop into small cubes. Massage with a pinch of salt, let sit to draw out moisture, rinse quickly, and squeeze dry thoroughly.
Sauce Ingredients
- Always use fresh ginger and mince it. Tubed ginger paste lacks the vibrant aroma and is not recommended.
Plating
- Cut the chicken diagonally in half instead of shredding it. Keeping the pieces larger helps retain moisture and keeps them juicy.
Finishing
- Cover the sauce with plastic wrap and let it chill in the refrigerator for about 3 minutes to allow the flavors to meld beautifully.

Ingredients for "Chicken Tenderloins with Cucumber Sauce"

16 items

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4chicken tenderloins
500ml water (for boiling)
2tsp salt (for boiling)
1/2cucumber
Apinch of salt (for salting cucumber)
10gginger
7-8cm scallion (white part)
3-4shiso leaves
2.5tbsp vinegar
2tsp sugar
3tbsp soy sauce
2tsp sesame oil
1tsp chicken bouillon powder
Apinch of black pepper
Saladgreens of your choice (cabbage, red cabbage, carrots, lettuce, etc.), to taste
Cherrytomatoes (for garnish), to taste

How to Make "Chicken Tenderloins with Cucumber Sauce"

1
Pat the chicken tenderloins dry with a paper towel, and remove the white membrane and tendons using a knife.
2
Add 500 ml of water and 2 tsp of salt to a pot, then place the chicken tenderloins in the cold water (keep them slightly apart so they do not stick together).
3
Bring to a boil over high heat. As soon as it starts to simmer, immediately reduce the heat to ultra-low and simmer for 3 minutes.
4
After 3 minutes, turn off the heat. Leave the chicken in the hot water uncovered until it cools to room temperature, allowing it to cook gently through residual heat.
5
Cut 1/2 cucumber in half lengthwise, then slice diagonally to chop into small, bite-sized cubes.
6
Place the chopped cucumber in a bowl, sprinkle with a pinch of salt, massage well with your hands, and let it sit. Once the moisture comes out, rinse quickly with water and squeeze dry thoroughly.
7
Finely mince 10g of ginger. Coarsely mince 7-8 cm of scallion. Finely shred 3-4 shiso leaves, then lightly tap them to release their aroma.
8
In a bowl, combine the ginger, scallion, and shiso leaves. Add 2.5 tbsp vinegar, 2 tsp sugar, 1 tsp chicken bouillon powder, 3 tbsp soy sauce, and 2 tsp sesame oil, then mix well.
9
Add the drained cucumber to the bowl from step 8, mix well, cover with plastic wrap, and chill in the refrigerator for about 3 minutes to let the flavors meld.
10
Shred the salad vegetables (cabbage, red cabbage, carrots, etc.) and soak them in water to make them crisp, then drain well.
11
Remove the cooled chicken tenderloins from the water, pat dry with a paper towel, and cut diagonally in half.
12
Spread the salad greens on a plate, arrange the chicken on top, and garnish with cherry tomatoes.
13
Generously pour the chilled cucumber sauce over the dish, finish with a pinch of black pepper, and serve.

Detailed Commentary on "Chicken Tenderloins with Cucumber Sauce"

* Content organized by topics from the video.

An Exquisite Chicken Dish with a Quirky Intro

This recipe starts with a quirky, retro-style greeting: 'I'm Ai Takano,' a reference to a Showa-era pop group that probably won't ring a bell for most. Today, we are making 'Tender Chicken Tenderloins with Cucumber Sauce,' perfect for summer. First, prepare 4 chicken tenderloins and pat them dry with a paper towel. Since tenderloins have a white membrane and tendon, use a knife to carefully remove them. If you find this step too tedious, I highly recommend buying pre-tendoned chicken. In today's world, we have convenient options like pre-tendoned chicken, boneless mackerel, and even husbands stripped of their allowance—so don't hesitate to take the easy route when you can!

The Secret to Ultra-Juicy Chicken Tenderloins

Here is the ultimate secret to making chicken tenderloins incredibly juicy without drying them out. First, add 500 ml of water and 2 tsp of salt to a pot. The most crucial point here is to place the chicken in the cold water. Arrange them slightly apart so they don't stick together, and bring to a boil over high heat. Once the water starts to simmer and a bit of foam rises, immediately reduce the heat to ultra-low. Set a timer and let them simmer gently for exactly 3 minutes. After 3 minutes, turn off the heat and leave them in the water to cool. Don't bother skimming the foam or doing anything extra—just let them sit, and they will turn out amazingly tender.

The Crunchy BB-Gun Pellet Cucumber Cut

While the chicken is cooling, let's prep the star of our sauce: the cucumber. We will use 1/2 of a cucumber. First, cut it in half lengthwise, then slice diagonally toward the center to divide it into three sections. From there, chop it into small cubes about the size of 'two BB-gun pellets.' Transfer the chopped cucumber to a bowl, sprinkle with a pinch of salt, and massage it well with your hands. Letting it sit like this draws out excess moisture, ensuring a wonderfully crunchy texture that adds the perfect accent to the sauce later.

Shredded Cabbage and Life Lessons

Next, we prepare the salad greens for the base. As I shred the cabbage, viewers often ask, 'How do you cut it so beautifully?' To which I say, 'Don't underestimate me! How many years do you think I've been living life on my own terms? I'm not doing this for show!' If you want to master shredding cabbage, you must first start by worshiping the legendary comedian Junji Takada. In the grand scheme of things, being able to shred cabbage isn't that important in life anyway. If it's too much trouble, just tear up some lettuce with your hands. For color, shred a bit of red cabbage and carrot, mix them all together, and soak in water to make them nice and crisp.

No Paste Allowed! The Golden Ratio Sauce

Now, let's make the incredibly delicious special sauce that defines this dish. First, julienne and then finely mince 10g of ginger. Aroma is everything here, so please use fresh ginger instead of the tubed paste. If you absolutely must use the paste, you'll need to send me a cash gift first! Next, coarsely mince 7-8 cm of scallion, and finely shred 3-4 shiso leaves, lightly tapping them to release their fragrance. Put these in a bowl and add 2.5 tbsp vinegar, 2 tsp sugar, 1 tsp chicken bouillon powder, 3 tbsp soy sauce, and 2 tsp sesame oil. Finally, add the salted, rinsed, and thoroughly drained cucumber, and mix well. Cover with plastic wrap and chill in the fridge for 3 minutes to let the flavors meld.

Silky Chicken and Beautiful Plating

Take out the chicken tenderloins, which should now be cooled to room temperature, and pat them dry thoroughly with a paper towel. Cut them diagonally in half. The cross-section is incredibly moist—silky and smooth, just like a classic 'Timotei' shampoo commercial. Spread the chilled, crisp salad greens on a plate and generously arrange the chicken on top. Keeping the chicken in larger pieces rather than shredding or cutting it too small helps retain its moisture. Garnish with cherry tomatoes for color, and generously pour the chilled cucumber sauce over everything. Finish with a pinch of black pepper, and your perfect, refreshing summer dish is ready.

About 夕方食堂

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