Chinese-style chicken and Japanese mustard spinach stew

 

<Ingredients>

* Chicken breast... 1 piece (approx. 250g)

* Komatsuna (Japanese mustard spinach)... 1 bunch (approx. 200g)

* Ginger... 1 piece

■ A

└ Sake... 1 tablespoon

└ Chicken stock powder... 1 teaspoon

└ Salt... 1/3 teaspoon

└ Water... 1 cup

■ B <Mix>

└ Milk... 1 cup

└ Potato starch... 1 teaspoon

Salt, potato starch, vegetable oil, sesame oil

<Instructions>

1. Cut the komatsuna into 4cm lengths, separating the leaves and stems. Julienne the ginger. Cut the chicken breast into bite-sized pieces, sprinkle with a pinch of salt and 1 tablespoon of potato starch.

2. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat, add the chicken, and cook for about 3 minutes, turning occasionally. Once browned, add the komatsuna stems and ginger and stir-fry together.

3. Once the oil has coated everything, add A, bring to a boil, then cover and simmer over low to medium heat for about 5 minutes. Add the komatsuna leaves and B (mixed together) and simmer until thickened. Drizzle in 1 teaspoon of sesame oil and mix briefly.