Moist Chicken Breast Saute With Lots of Salted Leek

1. 1

   Pound the chicken breast meat lightly and slice with the grain of the meat into bite-sized pieces.

2. 2

   Rub in the honey or sugar and let rest for at least 30 minutes.

3. 3

   Finely chop the Japanese leek and combine with the other ingredients marked (sesame oil, salt, soup stock granules, sake).

4. 4

   If you add some grated garlic it will be even better.

5. 5

   If you don't like the sharpness of the leek, put it in a bowl of water first then drain before adding it.

6. 6

   Grated onion is a great addition too.

7. 7

   Pat the chicken dry and brown in a frying pan.

8. 8

   Just before it's almost cooked through, add the combined sauce ingredients and coat the chicken in it.

9. 9

   When serving, take the chicken out first and put it on a plate, then put the leek sauce on top to make it look nice.

10. 10

    Salted leek sauce no.

11. 11

    2: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/2 teaspoon yuzu pepper, 1 teaspoon salt.

12. 12

    Salted leek sauce no.

13. 13

    3: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/4 teaspoon salt, 4 tablespoons lemon juice, pepper to taste.

14. 14

    Add sansho pepper and ground sesame seeds to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.