Singapore Chicken Rice

 

[Ingredients: Serves 2] 

・Chicken tenderloins (tendons removed): 3 pieces (approx. 210g)

・Celery: 1/2 stalk

・Celery leaves: Amount from 1 stalk

・Cucumber: 1

・Warm cooked rice: 300g

■A

└Grated garlic, grated ginger: 1/2 tsp each

└Salt: 1/4 tsp

└Pepper: A pinch

■B <Mix together>

└Red chili pepper (sliced ​​into rounds): Amount from 1/2 pepper

└Sesame oil, steaming liquid from chicken: 1 tbsp each

└Oyster sauce: 2 tsp

└Honey: 1/2 tbsp

└Miso: 1/2 tsp

Salt, Sake

*Note: Contains honey; do not feed to infants under one year of age.

[Instructions]

1．Slice the celery diagonally into 1cm-wide pieces. Cut the cucumber into quarters lengthwise, then press down with the flat side of a knife to crack/smash it. Sprinkle with 1/4 tsp salt and massage; once softened, lightly squeeze out the excess moisture.

2．Roughly chop one-third of the celery leaves to use as a topping.

3．Place the chicken tenderloins and ingredients A in a heat-resistant dish (approx. 20cm diameter) and mix; arrange the chicken pieces and place the remaining celery leaves on top. Drizzle with 1 tbsp sake, cover with plastic wrap, and microwave at 600W for 3 minutes. Remove and let sit; once cooled slightly, discard the celery leaves and roughly shred the chicken.

4．Mix 2 tbsp of the chicken steaming liquid into the rice and serve in bowls. Arrange 1 and 3 on a serving dish, sprinkle with 2, and drizzle B over the chicken tenderloin