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Chicken fillet and cucumber salad |

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Aoi's cafeteria in Okinawa

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Ingredients

Chicken fillet : 1 to 1.5
きゅうり : 1～1.2本
にんじん : 1/2本
(A) Sesame oil : 小さじ1
(A) Vinegar : 大さじ1/2
(A) Soy sauce : 小さじ2/3
(A) Sugar : 大さじ1/2
(A) Salt : ひとつまみ

Time required

20minutes

Procedure

1) Boil chicken breast 02:46
Put chicken breasts in boiling water and boil for 30 seconds.
When it boils again, turn off the heat and let it cook for about 10 minutes with residual heat.
2) Cut vegetables 03:43
Cut the cucumbers and carrots into short pieces.
3) Prepare seasonings 04:51
Mix the seasoning of (A) and lightly cover with plastic wrap.
Heat in a 500W microwave for 20-30 seconds.
After heating, remove the wrap and remove the rough heat.
4) 鶏ささみをほぐす 05:28
鶏ささみをザルに上げ、粗熱が取れたら手でほぐす。
5) 野菜を茹でる 06:09
鍋に水とにんじんを入れ沸騰するまで待つ。
沸騰して3分茹でたらザルに上げる。
同じ鍋にきゅうりを入れ、1分茹でてザルに上げる。
流水にさらして冷まし、絞って水気を切る。
6) 仕上げる 11:11
5と4と3を合わせ、冷蔵庫で味を馴染ませたら完成。

Point

・ Amount for 2 adults and 1 child over 3 years old.
・ Chicken fillet does not become dry and hard when cooked with residual heat.
・ By heating vinegar, the acidity can be softened.
・ When loosening chicken breast, remove the streaks.
・ Boil the cucumber lightly to make it easier for children to eat.