Steamed Ginseng Chicken Breast (Insam Dakgaseumsal Jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Spread the chicken breast out wide and season with salt, pepper, and sake.
2. Rotate-cut the jujubes into thin strips, halve the ginseng lengthwise, peel the chestnuts and slice them flat, and soak the shiitake and king oyster mushrooms in hot water, then cut into thin strips.
3. Place the cut ingredients (2) on the seasoned chicken breast (1).
4. Roll up the chicken breast.
5. Pour the broth into a pot, and when it boils, add the rolled chicken breast.
6. Cover with a lid and gently steam for about 15 minutes. When the chicken breast is cooked, turn off the heat, cut it into bite-sized pieces, and put on a plate.