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1
If you want a lower-calorie version, remove the skin and as much of the remaining fat from the meat.
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2
Make slits in the chicken breasts.
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3
Coat the chicken with honey and rub it in well.
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4
Next, sprinkle 1 tablespoon of salt and rub again.
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5
Sprinkle on a good amount of pepper.
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6
Wrap in a plastic bag and press out the air.
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7
Let brine in the refrigerator for at least four days.
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8
Once the four hours have passed, place into a bowl filled with water to remove the salt.
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9
Let rest in the water for 40~50 minutes.
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10
Change the water 2~3 times.
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11
Wrap in a plastic bag again, then truss with a cotton string to shape.
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12
If you use plastic wrap, it will likely tear.
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13
Boil a generous amount of water, then add the roll of chicken.
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14
Once it returns to a boil, turn off the heat, cover with a lid, and let sit over night.
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15
Be careful not to let it cook for too long.
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16
This is how it looks the next morning after 8 hours.
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17
Unwrap, transfer with the boiling liquid to a smaller container, and let rest for half a day.
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18
Make the leek sauce.
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19
Mince the leek, finely chop the ginger and garlic, and mix all together.
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20
Heat the sesame oil and vegetable oil in a pot.
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21
Once the oil has heated, the harshness of the leek will be reduced.
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22
Once cooled, add the sugar, pepper, salt, and lemon juice.
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23
Thinly slice the chicken ham.
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24
Pack the sliced onions into a dish and place the chicken ham on top.
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25
Top with the sauce and enjoy!
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26
You can also top the sauce with sliced onions!
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27
It's delicious in ramen in place of char siu!
