<Shredded chicken 蒸しささみ>
＜Yield> 2 servings
<Prep time> 2 min
<Cook time> 5 mins
4 chicken breast strips 200g
salted rice malt 1 tbsp
rice wine without 1 tbsp
leek ( green part)
ginger 4 slices
1; Remove the tendon from the chicken. Transfer to the microwave safe container. Smother shiokoji and rice wine over the chicken. Place green part of leek and sliced ginger on top.
2; Microwave them 600w for 2mins, then switch the position of chicken to be cooked equally. Back into the microwave and microwave them another 1 ½-2 mins. Let it steam until it comes down to the room temperature.
3; Shred the chicken into little pieces with 2 forks or a standing mixer.
<Chicken macro bowl>
1; Make a bed of steamed rice. Top shredded chicken on top along with your favorite toppings ( coriander, tomato, cucumber etc).
2; Drizzle homemade Asian sesame dressing. Ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
1; You can use chicken breast too.
2; If you don’t use a microwave, please check out this recipe using pot. You will get the tender moist chicken similar to this recipe.
Keep it in an air-tight container in the fridge for 4 days.