Chicken with soy dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This dish, a favourite of the Korean royal court, smothers tender chicken in a rich mushroom sauce. Strips of poultry are coated with a sticky glaze that blends woodland flavours with soy sauce and ginger. Serve with rice, soup and kimchi.


  • 1 leek, roughly sliced
  • 10 ml/2 tsp chopped fresh root ginger


  1. Place the leek, root ginger and chicken in a pan, cover with water and bring to the boil. After 5 minutes remove the chicken from the water. Strain the liquid into a measuring jug (cup).
  2. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems. Tear the cooked chicken into strips and add salt, pepper and