【Reproduction of Ryuji's Recipe】"Non-Fried Yurinchi" can be made with just 3 tablespoons?! A healthy chicken dish with a light batter

Ryuji's recipe lets you enjoy a flavor that feels like a specialty shop, made with familiar ingredients. This time, I tried to recreate the Chinese dish "Yurinchi," full of the aroma of fragrant vegetables and the umami of chicken. Ryuji's Yurinchi is "non-fried"! What is its taste really like?

My chicken-loving husband said, "Repeat decision!" about Mr. Ryuji's yurinchi

Mr. Ryuji's "non-fried yurinchi" main ingredients.

【Ingredients】

Chicken breast 350g
Green onion 50g
Ginger 10g
Soy sauce 5 teaspoons
Sugar 4 teaspoons
Vinegar 1 tablespoon
Doubanjiang 2/3 teaspoon
Ajinomoto 4 shakes

＝Sauce＝
Soy sauce 1 teaspoon
Salt 2 pinches
"Ajinomoto" 2 shakes
Potato starch 3 tablespoons
Oil 3 tablespoons

【Instructions】

1. Prepare the special sauce.

Chop the green onions and ginger finely, mix in sugar, vinegar, soy sauce, doubanjiang, and this time's secret ingredient "Ajinomoto," and in no time at all, you have the special sauce for Yurinchi. If you wash the ginger well and chop it finely with the skin on, the flavor will greatly improve.

According to Ryuji, it’s also delicious served over fried chicken or cold shabu-shabu.

2. Season the chicken breast

After slicing the chicken breast into 1 cm wide pieces, place them in a bowl, add salt, soy sauce, and Ajinomoto, and mix well.

The synergistic effect of the inosinate from the chicken and the glutamate from the Ajinomoto is said to enhance the umami flavor.

3. Dust with katakuriko

Once you've seasoned the chicken breast, dust it with katakuriko and mix well.

4. Fry the chicken breast

Add oil to the frying pan, and once it's heated, add the chicken breast. Fry it slowly over medium heat until the surface is crispy, then flip it over. Once the chicken breast is cooked through, remove it from the frying pan and drain any excess oil.

Ryuuji's "non-fried yurinchi" actually means "pan-fried yurinchi"! In today's high price environment, being able to make fried food with less oil is very helpful.

5. Pour the sauce and plate

Plate the chicken on the dish and generously pour the special sauce over it. It is also recommended to top it with chopped green onions, chili oil, or shredded red pepper according to your preference. This time, I tried adding chili oil.

Ryuji's "Non-fried Yurinchi" is ready to eat!

Ryuji's "Non-fried Yurinchi" is complete. It looks just like authentic Chinese cuisine! When I take a bite, the aroma of the fragrant vegetables like green onions and ginger fills my mouth. The chicken breast has a moist texture while also providing a crispy bite due to the careful pan-frying.

I always worry about the dryness of chicken breasts when cooking, but thanks to the potato starch effectively controlling the excess moisture released from the chicken, it was very delicious, and I was able to fully enjoy the merits of chicken breast.

By seasoning the chicken breast beforehand, I could really taste the umami, and the crispy fried chicken breast paired perfectly with the rich, flavorful, and slightly spicy special sauce. Although Chinese cuisine is typically associated with using a lot of oil, cooking with less oil like in this case does not compromise on the rich flavor of the oil, allowing for a satisfying and healthy Chinese dish to enjoy.

This time, Ryuji's "Non-Fried Yurinchi" features "Ajinomoto," which can be said to be synonymous with Ryuji's recipes, as the key ingredient. According to Ryuji, "By adding Ajinomoto, the sharpness of the saltiness and sourness is softened, allowing for a mellow flavor." Because it becomes a mellow flavor, you can reduce the amount of sugar used, which is a great benefit for both your budget and your health. Everyone, why not give it a try?

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