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1
Finely chop the Japanese leek and mince the garlic.
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2
Mince the garlic as small as possible.
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3
Combine all the ingredients for the yu lin chi sauce and set it aside.
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4
The flavor will penetrate and the sauce will be tastier if you set it aside for over one hour.
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5
Insert a knife into the thick part of the chicken, cut it open to make the thickness of chicken even.
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6
Remove the yellowish fat with a knife as much as possible to eliminate any odor.
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7
Season the chicken with the ingredients and set it aside (for at least 10 minutes).
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8
In a skillet, pour oil about 1 cm depth.
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9
Coat the seasoned chicken evenly with katakuriko.
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10
Fry the chicken slowly, skin side down over medium-low heat.
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11
Once the skin is golden brown, flip the chicken and fry the other side.
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12
Fry it slowly, taking about 10 minutes.
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13
Take the chicken out of the oil and put it onto a shallow wired rack container and let it sit for about 3 minutes (so it cooks thoroughly with the residual heat).
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14
Cut the chicken to your preferred size.
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15
Spread some vegetables such as lettuce onto a serving plate, place the chicken on top of it.
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16
Pour the Youlinji sauce onto the chicken and it's ready to serve.
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17
This recipe calls for generous amount of Youlinji sauce.
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18
You can serve the extra sauce on the side if you prefer.
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19
I tried the You lin ji sauce on cold shabu-shabu.
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20
It was refreshing and quite tasty.
