Chicken and cod bud salad

Remove the sinews from the chicken tenderloins and season with salt and pepper (not included in the ingredients list). Place them in a Ziploc bag and seal tightly to remove air.
Place the bag of chicken tenderloins in a rice cooker filled with 60°C water and set to the keep-warm setting for 20-30 minutes. It is easiest to make this with around 5 pieces of chicken.

[1] Break the chicken fillet into bite-sized pieces

Cut the taros into bite-sized pieces, quickly boil them in salted water, and then drain well with kitchen paper

Transfer to a bowl and mix with vinegar and sesame oil

Mix the seasonings in [A] with a whisk and add to the chicken fillet in [2] and mix

Add the taros from [4], mix quickly, and then serve in a serving dish