Myogata and chicken salad
The aromatic vegetables, such as carrots and onions, are used to extract their flavor, so you can use leftovers or parts left over from other dishes.
Thinly slice the carrot, onion, celery, ginger, and green onion, then put them in a pot of water and bring to a boil. Add the peppercorns, bring to a boil, then reduce the heat to low and simmer for about 15 minutes
Sprinkle salt and pepper on both sides of the chicken breasts and add them to [1]. Cover and bring to a boil over high heat, then simmer for 2 minutes. Turn off the heat and leave at room temperature for about 20 minutes to cook through the residual heat
Place the pot in ice water and once it has cooled down, remove the chicken breasts and tear them along the grain. Remove the skin
Transfer the shredded chicken to a bowl and add the shredded pickled myoga (see separate recipe; uses myoga, cucumber, and fresh ginger)
Add [A] to a bowl, mix well, and serve on a plate. Pour on the myoga dressing and top with chopped chives to taste
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- Chicken breast
- 1 piece (about 220g)
-
- water
- Appropriate amount
-
- salt
- Appropriate amount
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- Japanese sake
- 50cc
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- Carrots
- 25g
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- Onion
- 65g
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- celery
- 30g
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- ginger
- 15g
-
- Use the green part of green onion
- 30g
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- Pickled Myoga (Japanese , made with myoga, cucumber, and fresh ginger
- Appropriate amount
-
[A]
- salt
- A pinch
-
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Olive Oil
Ardoino Extra Virgin - 10cc
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Olive Oil
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- Lemon juice
- A little
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- Myoga dressing
- Appropriate amount
-
- For assatsuki
- A little
