INGREDIENTS
Salad Chicken
- 250 g chicken breast
- 2 pinches salt
- 1 tsp cornstarch
- ½ tbsp sake
- 1 tsp Chinese-style chicken bouillon powder –
- ½ tsp salt
- ¼ tsp sugar
- 1 tsp mirin
Homemade Wafu Dressing
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ tbsp white toasted sesame seeds
- ½ tbsp sesame oil
- ½ tbsp olive oil
- ½ tsp garlic paste
- ½ tsp lemon juice
- 1 pinch white pepper
- juice from the chicken
Suggested Salad Ingredients
- 2 boiled egg
- 200 g broccoli – steamed, bitesize florets
- 150 g mixed leaf lettuce
- 100 g mini tomatoes
INSTRUCTIONS
- Dry the surface of 250 g chicken breast with a paper towel.
- Stab with a fork all over on both sides.
- Sprinkle both sides with 2 pinches salt and 1 tsp cornstarch.
- Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder, ¼ tsp sugar, 1 tsp mirin and ½ tsp salt. Mix well.
- Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 2 mins on 600W.
- Flip the chicken over (be careful of the steam), place the cling film tightly back on and heat for another 2 mins 600w.
- Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
- To make the dressing, add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Heat up and allow to boil for 30 seconds, then remove from the heat.
- Take a jug and add ½ tbsp white toasted sesame seeds, ½ tbsp sesame oil, ½ tbsp olive oil, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch white pepper. Pour the contents of the sauce pan into the jug and mix.
- Remove the chicken from the microwave, transfer it to a chopping board and leave to cool for a few minutes. Pour the chicken juices from the bowl into the dressing and mix.
- Once the chicken is cool to the touch, cut into slices.
- Arrange your salad vegetables in a large bowl and place the chicken on top.
- Drizzle with sauce just before serving.
- Enjoy!