Tender, Succulent Chicken Breast and Celery with a Sweet-and-Sour Honey Mustard Sauce

 

Ingredients

・Chicken breast…1 piece (350g)

・Liquid *shio-koji* (salted rice malt)…1 tbsp

・Potato starch…1 tbsp

・Celery (stalk)…1 stalk

[Sweet & Tangy Honey-Mustard Sauce]

・Grain mustard…1 tbsp

・Apple cider vinegar…1 tbsp

・Soy sauce…2 tsp

・Honey…2 tsp

Preparation

・Rub the liquid *shio-koji* into the chicken breast and let it marinate.

・Remove the tough fibers from the celery and slice it thinly.

Instructions

1. Cut the chicken breast in half lengthwise, then slice it thinly against the grain. Coat the pieces thoroughly with potato starch.

2. Bring water to a boil, then turn off the heat. Add the chicken breast and let it cook slowly in the hot water (aim for an internal temperature of 75°C). Once cooked through, transfer the chicken to cold water to cool.

3. Drain the chicken breast and place it in a bowl along with the celery.

4. Add the mixed [Sweet & Tangy Honey-Mustard Sauce] and toss everything together well.