Warabi and Chicken Fillet Bang Bang Chicken Style
This bang bang chicken is made with chicken fillet that has been cooked at a low temperature. By cooking at a low temperature, chicken fillet meat, which tends to be dry, can be made moist and juicy
How to make it
1
Remove the tendons from the chicken breast and sprinkle with salt and pepper (not included in the recipe) to season. Place in a ziplock bag and seal tightly to prevent air from getting in.
Place the chicken breast in the bag in a rice cooker filled with 60°C water and keep warm for 20 to 30 minutes. It's easiest to make with around 5 breast pieces.
2
[1] Break the chicken fillet into bite-sized pieces
3
Place bracken, agar threads, and chicken breast, which have been soaked in water and cut into bite-sized pieces, into a bowl, add sesame oil and salt, and mix
4
Add an appropriate amount of Bang Bang Chicken sauce to [3] and mix
5
Serve in a bowl and top with shiso flowers if desired
Ingredients for 3 people
-
- Chicken breast
- 2 pieces
-
- Soak the agar threads
- 15g
-
- Remove the bitterness from the bracken
- 15g
-
- Bang Bang Chicken Sauce
- Appropriate amount
-
- Sesame oil
- A little
-
- salt
- A little
-
- For flower topping
- A little
[PR]
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