A whole many around fragrant steamed chicken. That takes 4 minutes to prepare in a Chinese bamboo basket (or any steamer you improvise).
-Steam on medium heat the chicken breast with a few chunks of ginger. That takes about 30 minutes.
-Grate some cabbage, cut shiso leaves.
-Prepare the sauce by mixing : gochujang Korean sauce, rice vinegar, ground sesame and a little sesame oil. You can add sugar if you like it sweeter.
-In the second basket, add the noodles and the cabbage to steam them briefly.
The steamed chicken on top of the cabbage, with shiso, and the sauce. The meat stays very tender.
Nothing is lost. The chunks of ginger, the little juice from the saucer where the chicken was steamed, the stalks of shiso, sesame seeds and fresh wakame seaweed make a little soup.
The hot noodles with shiso leaves, kimchi and aonori seaweed.