00:01Hey everyone, it's Yuto from SluttyRecipes.com. Today I'm going to show you a quick and healthy
00:06Japanese chicken salad. This recipe is made with chicken breast and coated in a homemade soy sauce
00:12based dressing. It's light, refreshing and perfect for lunch. This recipe takes about 20 minutes and
00:19makes two portions so let's get straight to it. Here I have a 250 grams piece of chicken breast
00:30the first step is to dry off using a paper towel.
00:44Next we pierce it all over using a fork. Only does this tenderized meat but later when we cook it
00:52it's going to absorb all the flavors from our sauce and the steam from cooking is going to make it
00:58extra juicy. Once that's done sprinkle both sides with a pinch of salt.
01:22Now we're going to coat the chicken with a thin layer
01:25of cornstarch. This creates a protective layer and helps the meat retain its moisture,
01:31making sure the texture stays soft and succulent.
01:48Once that's done, take a microwaveable bowl, preferably a glass bowl like this, and add
01:54one teaspoon of chicken stock powder, half teaspoon of salt, quarter teaspoon of sugar,
02:01half tablespoon of sake, and one teaspoon of mirin.
02:07Mix them together until it's more or less dissolved and place the chicken in the bowl.
02:16We're just going to turn the chicken and coat in this mixture. Again, this is to make the chicken tender
02:22and juicy.
02:25We're just going to make it a little bit easier.
02:28Loosely place some plastic wrap over the top and microwave it for 2 minutes at 600 watts.
02:35If you have larger chicken, it will need a bit longer.
02:39After 2 minutes, take it out and carefully remove the plastic wrap.
02:43There's steam so be careful not to burn yourself. Flip the chicken over, cover it again and microwave for
02:50another 2 minutes at 600 watts. You might think it's a bit unusual to cook chicken like this in microwave,
02:58but in Japan it's a popular technique because it's fast and convenient compared to steaming or boiling.
03:04Once it's done, leave it to rest for 10 minutes without opening the microwave door.
03:09This allows the chicken to continue cooking in the residual heat.
03:12This step is extremely important and can't be skipped or rushed.
03:17If you take it out sooner, the chicken could be undercooked.
03:22While we're waiting for that, we can make the sauce.
03:27Take a small saucepan and add 1 tbsp of soy sauce, 1 tbsp of mirin,
03:34and 1 tsp of sugar. Set the heat to medium-low and swirl it around.
03:41You should let it bubble for about 30 seconds and then remove it from the heat.
03:46This step is mainly to melt the sugar and burn off the alcohol in mirin.
03:58Transfer it to a heatproof jug and add 1 tbsp of sesame oil, 1 tbsp of olive oil, 1 tsp
04:11of lemon juice,
04:141 tbsp of toasted white sesame seeds,
04:18and 1 tsp of garlic paste. Mix it well until all the ingredients are well incorporated.
04:27Finally, once the chicken has finished resting in the steam,
04:31remove it from the bowl and pour the juices into the sauce.
04:36Give it a final mix and it's done. You can chill it in the fridge until serving.
04:45I recommend letting the chicken cool down for about 5 minutes before cutting it.
04:50This is to allow the chicken to rest so it's easier to cut and also to prevent burns.
04:57Use a sharp knife to cut it into thin slices about 2cm thick.
05:02As you can see, the inside is perfectly cooked.
05:21Finally, make up a bowl of salad. You can use anything you like.
05:25I've got lettuce, mini tomatoes, boiled eggs and steamed broccoli in there.
05:32Place the chicken through the middle and drizzle the sauce over the top.
05:44And there you have it, easy and delicious Japanese chicken salad.
05:50Thanks so much for watching, I hope you enjoyed this recipe.
05:53If you did, be sure to like and subscribe to my channel for more tasty Japanese recipes.
05:59I'll see you in the next one.
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