Boiled chicken and vegetables with sesame mayonnaise

 

[Ingredients for 2 servings]

- 1 chicken breast

- 600-800ml water

- 1 white leek (green part)

- 1/2 piece ginger (thinly sliced)

- 2 tablespoons sake

- 4 okra

- 4-5 cherry tomatoes

- 2-4 lettuce leaves

- 1 myoga (Japanese ginger)

<Sesame Mayonnaise>

- 2 teaspoons white sesame paste

- 4 tablespoons mayonnaise

- 1/2 teaspoon chili oil

- 1 tablespoon soy sauce

[Preparation]

- Place the okra on a cutting board, sprinkle with salt (not included in the recipe), and rub the okra between your palms to remove the hairs.

- Remove the stems from the cherry tomatoes and cut them in half lengthwise.

- Tear the lettuce into bite-sized pieces with your hands, place in water, and drain thoroughly.

- Cut the myoga ginger in half lengthwise and thinly slice diagonally.

- Mix the ingredients for the <Sesame Mayo>.

[Recipe]

1. Put water, green onions, ginger, and sake into a pot and bring to a boil. Once boiling, add the chicken breast and simmer for 15 minutes. Pierce the thick part of the chicken with a bamboo skewer and once the clear broth comes out, allow to cool to room temperature. (Tip) The cooking time does not include cooling time.

2. Add the okra, including the salt, to the boiling water and once the color becomes bright, remove from the water. Once cooled, drain, cut off the stem, and cut into 2-3 equal pieces.

3. Once the chicken breast from (1) has cooled, cut into bite-sized pieces. Place lettuce in a bowl, add chicken breast, okra, and cherry tomatoes, drizzle with sesame mayonnaise, and sprinkle with myoga ginger.