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Boiled chicken (boiled chicken with sesame sauce) | Recipe transcript from Wellness Kitchen by Registered Dietitian: Ayako Sekiguchi

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

chicken breast : 250~300g
片栗粉 : 大さじ4
水 : 1L
(A)おろし生姜 : 大さじ1
(A)味噌 : 大さじ3
(A)甜菜糖 : 大さじ1/2
(A)酢 : 大さじ1
(A)ごま油 : 大さじ1/2
(A)水 : 適量
カイワレ大根 : 適量
ラー油 : 適量

Time required

30minutes

Procedure

1) Prepare the chicken breasts 02:19
Make a slit in the chicken breast to open it up and make it evenly thick.
Make a cut about 5mm wide.
Divide the size into 4 equal parts.
2) boil 05:50
Add water and potato starch to a pot and mix.
Stir over the fire.
Once it thickens and boils, turn off the heat.
Add the chicken breast and let it submerge.
Cover with kitchen paper and close the lid.
Leave for 20 minutes.
3) make the sauce 11:31
Add (A) to a container and mix.
4) カイワレ大根の下準備をする 12:53
カイワレ大根を1cm幅に切る。
5) 盛り付ける 13:22
2の鶏むね肉を取り出してお皿に盛る。
タレをかける。
カイワレ大根を散らす。
ラー油をかけて完成。

Point

・We use about 280g of chicken breast meat.
・Make sure to measure the potato starch accurately.
・Use chicken breast that has been removed from the refrigerator for about 30 minutes.
・We use red malt miso.
・You can substitute your favorite sugar for beet sugar.
・You can substitute green onions or shiso leaves for the daikon radish.