Chicken Ham with Leek Sauce - chicken

Method

• 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!