Soy milk porridge with chicken fillet

 

[Ingredients (Serves 4)]

4 cups unsweetened soy milk

4 chicken fillets

1 green onion

6cm (300g) daikon radish

A [1/2 cup water, 2 tablespoons sake, 1/2 teaspoon granulated chicken stock powder]

400g warm rice

1 tablespoon sesame oil

Szechuan mustard greens (commercially available), plum paste (pounded) - as needed

[Preparation]

(1) Remove the tendons from the chicken fillets, cut them in half lengthwise, and then cut into 1cm lengths. Cut the green onions in half lengthwise and thinly slice them. Cut the daikon radish into thin rounds with the skin on, then julienne them and cut into 2-3cm lengths.

(2) Heat oil in a pot, add (1) and stir-fry briefly, then add A, bring to a boil over medium heat, cover, and simmer for 2-3 minutes until the daikon radish is soft.

(3) Add the soy milk and rice to (2) and heat. Once boiling, stir quickly, cover, turn off the heat, and let steam for 1-2 minutes.

(4) Serve in a bowl and garnish with pickled mustard greens and plums (salted kelp or kimchi pickles are also recommended).