I think I got the idea for this meal at my mother in law’s dinner. I just guessed what I am supposed to use. It is a bit sweet, but tender. My husband really liked it a lot. It is not quite Japanese style, so I suppose I will call this a Japanese fusion meal.
Ingredients for 3 people (If you are a big eater, it’s just right for 2 people)
For Marinating chicken
- Chicken breasts 5 pieces
- Refined rice wine 15 ml
- Pepper 1 sprinkle
- Sugar – 2 tbsp
- Soy sauce – 2 tbsp
- Korean Plum Extract 15 ml (It is optional, however it tastes a lot nicer.)
- Rinse the chicken with cold water.
- Cut the meat to small pieces.
- Put the meat into a bowl then, pour in the refined rice wine and sprinkle the pepper on top.
- Soak for about 15 minutes.
- Add some soy sauce, sugar, and plum extract into the meat bowl. Mix them well.
- Marinate this for about 30 minutes.
- 5 medium leaves of lettuce
- 1/5 of each of a small green and small red capsicum
- 1 medium tomato
- Honey mustard sauce
For steamed and pan fried veggies
- 1 medium head of broccoli
- 1 carrot
- 2 King oyster mushrooms
-Preparation and Cooking
- Start with long slicing some carrots.
- Cut some broccoli.
- Then steam some carrots and broccoli for about 10 minutes each. Keep them in the pot until you’re ready to eat. (I recommend to steam them separately, however I was in a rush, so I steamed them together.)
- While it’s steaming, thin slice the mushrooms.
- Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
- Put no.5 into a dish. The salad is then ready.
- Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).
Main dish – Chicken
- Pan fry the chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
- Serve all the above on the plates.