Silky Chicken Breast with Chili Sauce.
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Composition - Silky Chicken Breast with Chili Sauce:
- Require 1 Chicken breast.
- Prepare 1 for Salt and pepper.
- Give 2 tbsp - Katakuriko.
- Prepare 1 tsp for each ☆Sake, sesame oil.
- Require for Chilli sauce.
- Give 5 cm length ●Japanese leek.
- Require 2 slice - ●Ginger.
- Provide 1 clove of ●Garlic.
- Require 1 of to fry Sesame oil.
- Need 1 tsp of Doubanjiang.
- Need 1 1/2 tbsp of ☆Sugar.
- Provide 1 tbsp each ☆Ketchup, sake.
- Provide 100 ml of ☆Chinese soup stock.
- Require 1/3 tsp ☆ Salt.
- You need 1 for Katakuriko slurry.
Silky Chicken Breast with Chili Sauce making process:
- Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients..
- Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang..
- Once Step 2 is well combined, pour in the ☆ sauce and cook down on medium heat for 2-3 minutes. Add the katakuriko slurry at the end to thicken and the chili sauce is done..
- Slice the chicken diagonally into small pieces. Rub with salt and pepper and leave for about 10 minutes. Rub with the katakuriko well. Boil water in a saucepan..
- Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged..
- Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken..
- Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve..
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