• Miwa

Shredded chicken

<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.

<Storage time>

Keep it in an air-tight container in the fridge for 4 days.

2021/04/24 MIWA