How to make delicious and simple chicken breast kimbap with crispy vegetables at home

How to prepare Kimbap with chicken breast and vegetables

• 1

  Boil and cut the chicken breast

  Wash the chicken breast thoroughly. Boil the chicken breast by placing it in a pot of cold water with 1 bay leaf, a few whole black peppercorns, and 1 tablespoon of white wine. Bring to a boil, then turn off the heat.

  After that, cover the pot tightly for about 10 minutes to retain the heat inside the pot and cook the chicken.

  Boiling the chicken breast this way will eliminate unpleasant odors and make it taste better.

  Tips to remove the unpleasant smell from chicken breast:

  • Before cooking, mix vinegar and salt in the ratio of 2 salt to 1 vinegar, then rub it evenly around the piece of meat and rinse well with water.
  • Alternatively, you can rub a few slices of lemon on the chicken with a little salt, then rinse well with cold water.
  • You can also crush a piece of ginger with a little white wine and massage it onto the chicken, letting it sit for about 30 minutes before cooking to help eliminate the unpleasant smell.

  See details: How to remove the unpleasant smell from chicken breast.

  After that, take the chicken out, place it in a layer of aluminum foil, wrap the chicken, and let the chicken breast “rest” for 10 minutes. Doing this will make the chicken breast juicier and tastier.

  Next, take the chicken out of the foil and cut the chicken breast into bite-sized pieces. Remember to cut the chicken breast against the grain. This way, the chicken will be more tender when eaten.

  Finally, cut the chicken breast into smaller pieces to make rolling the kimbap easier later.

  

  

  

  
• 2

  Fry the eggs

  Crack 4 eggs into a bowl, add 1/2 teaspoon of salt, and beat well.

  Heat a pan on the stove, add a thin layer of cooking oil. At this point, lower the heat to very low. Pour a thin layer of egg mixture.

  Fry the thin egg pieces one by one until all the egg mixture is used, then let the eggs cool down a bit. Cut the eggs into thin strips.

  

  

  

  
• 3

  Prepare the other ingredients

  Cucumber, yellow bell pepper, and red bell pepper washed, deseeded, and cut into strips. Lettuce washed and drained. Carrot washed and shredded. Imitation crab sticks cut into quarters.

  Tip:

  • To deseed the cucumber, you can cut the cucumber into pieces about 2 – 3 finger joints long. Then, cut from the skin in a circular motion (like peeling an apple) until you reach the seeds.
  • That way, we can remove the cucumber seeds while also achieving thin slices of cucumber as desired.
  • You can peel the carrot or not because most of the nutrients in the carrot are in the skin.

  

  

  

  
• 4

  Roll kimbap

  Spread a layer of seaweed underneath. Place 2 slices of cheese on top. The remaining part of the seaweed, you fill with chopped eggs.

  Layer on top in order: 4 lettuce leaves, shredded carrots, red bell pepper, yellow bell pepper, shredded cucumber, and chicken breast as desired. Sprinkle a little pepper on the chicken breast and then place the crab stick on top.

  Roll the kimbap tightly so that the filling inside does not fall out when eating. After rolling, you cut the kimbap into small, bite-sized pieces.

  Tip: You can use a specialized bamboo mat for rolling kimbap, which will help roll it more tightly without breaking the kimbap.

  

  

  

  
• 5

  Make the dipping sauce

  Add 2 tablespoons of yogurt into a small bowl. Add 1 tablespoon of lemon juice and 1 tablespoon of honey, then stir well.

  
• 6

  Finished Product

  Chicken breast and vegetable kimbap contains no rice or starch, is full of nutrients but very low in calories, making it great for dieters while still being delicious and flavorful. When eating, dip it in yogurt sauce; this flavor will make you enjoy it so much that you’ll “forget the way back”.