In this dish, you get the tenderness of chicken, crunchiness of vegetables and toastiness of sesame seeds. The cooking sake also imparts a lovely aroma and flavour to the dish.
Steaming the chicken is preferable to boiling it as more flavour is retained – chicken breast can be surprisingly juicy if cooked right.
Ginger juice helps to tenderise the meat and add even more flavour. Add chilli to the salad dressing if you want a fiery kick.
- 3 wood-ear mushrooms (8g)
- 60g ginger
- 1 whole chicken breast, with skin on (400g)
- ¾ flat tsp salt
- 4 tbsp cooking sake
- 5g black raw sesame seeds
- 5g white raw sesame seeds
- 2 tbsp Chinese black vinegar
- 2 tbsp sesame oil
- 2 tsp light soy sauce
- 2 garlic cloves, pounded into paste
- 1 Japanese cucumber (100g), julienned
- 1 carrot (120g), shredded
- 1 stalk of spring onion, finely sliced
- 1 red finger chilli, deseeded and julienned
Scroll through the gallery for the cooking method.
Photo: Hedy Khoo/The New Paper