Chicken-Asparagus Salad (Tori Karashi-Ae)

1. 1

   Cut chicken horizontally into 1/22-inch thick pieces.

2. 2

   Place chicken in a small saucepan; sprinkle with 1 tsp sake and 1/2 tsp salt.

3. 3

   Let stand 10 minutes.

4. 4

   Add 1 cup water to chicken; heat to boiling over high heat.

5. 5

   Reduce heat to low; simmer until chicken is cooked through, 2 to 3 minutes.

6. 6

   Drain chicken, reserving 1 tablespoons of the cooking liquid.

7. 7

   Cool completely.

8. 8

   Heat remaining 2 cups water and 1/4 tsp salt to boiling in medium saucepan; add asparagus.

9. 9

   Reduce heat to medium, cook 3-5 minutes until crisp-tender.

10. 10

    Drain asparagus and cool completely.

11. 11

    Cut lemon rind into 1/16-inch strips; reserve.

12. 12

    Break chicken into 1/2 X 1 inch strips.

13. 13

    Combine chicken and asparagus in a medium bowl.

14. 14

    Place reserved cooking liquid, remaining 1 tablespoon sake, the soy sauce, and mustard in a small bowl; mix well.

15. 15

    Pour mixture over chicken and asparagus; toss lightly to coat.

16. 16

    Divide mixture evenly in 4 small bowls and sprinkle with lemon strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.