Warabi and chicken stick style
How to make it
1
Remove the strain from the chicken breast and season by sprinkling extra salt and pepper. Place in a ziplock bag and seal it to prevent air from entering.
Put the chicken breast in a rice cooker with a bag of hot water at 60°C to keep it warm, then leave for about 20 to 30 minutes. It's easy to make if you make around 5 bottles.
2
Loosen the chicken breasts from [1] to make them a bite-sized size.
3
Put the warabi, which has been removed and cut into pieces that are easy to eat, agar agar, and chicken breast in a bowl, add sesame oil and salt, and mix.
4
Add an appropriate amount of chicken stick sauce to [3] and mix.
5
Serve in a bowl and topped with the flowers if desired.
Ingredients for 3 people
-
- Chicken chicken meat
- 2 bottles
-
- Replace with agar
- 15g
-
- I'll remove the warabi
- 15g
-
- Stick chicken sauce
- Appropriate amount
-
- Sesame oil
- A little
-
- salt
- A little
-
- For flower topping
- A little
