This light and juicy chicken chashu is made with chicken breast and Ajippon - so refreshing and moist! It's healthy but packed with rich flavor. Seriously delicious! ♪
Ingredients
2 servings- Chicken breast1 piece (300g)
- Ginger1 slice
- Garlic1 clove
- Red chili pepper (optional)1
- Mitsukan Ajippon1/2 cup
- Water1/2 cup
- Mizuna (water greens)to taste
- Cherry tomatoesto taste
- ★Mitsukan Ajippon1/2 cup
- ★Water1/2 cup
Directions
35 min- 1
Pierce both sides of the 300g chicken breast with a fork while keeping the skin intact. Pat dry with paper towels to remove excess moisture.
- 2
Thinly slice the ginger, lightly crush the garlic clove, and halve the red chili pepper, removing the seeds.
- 3
Pour 1/2 cup Mitsukan Ajippon and 1/2 cup water into a skillet and heat over medium heat. Add the ginger, garlic, and red chili pepper.
- 4
Once the seasoning liquid comes to a boil, place the chicken breast skin-side up in the skillet. Cover and steam over low heat for about 7 minutes per side, for a total of 14 minutes.
- 5
Remove from heat, flip the chicken skin-side down, and let rest for about 10 minutes to finish cooking through with residual heat.
- 6
Remove the chicken and slice diagonally into 8mm-thick pieces. Arrange on a serving plate.
- 7
Add mizuna and cherry tomatoes as garnish. Reheat the steaming liquid over medium heat and pour over the chicken.
- 8
Tips
During steaming, maintain a heat level where the liquid gently bubbles. For a richer flavor, reduce the cooking liquid slightly over heat. Store in the refrigerator and consume within about 24 hours.
Nutrition
Per serving- Calories190 kcal
- Protein31 g
- Fat3 g
- Carbs7 g
- Sodium2.2 g
This light and juicy chicken chashu is made with chicken breast and Ajippon - so refreshing and moist! It's healthy but packed with rich flavor. Seriously delicious! ♪
Ingredients
2 servings- Chicken breast1 piece (300g)
- Ginger1 slice
- Garlic1 clove
- Red chili pepper (optional)1
- Mitsukan Ajippon1/2 cup
- Water1/2 cup
- Mizuna (water greens)to taste
- Cherry tomatoesto taste
- ★Mitsukan Ajippon1/2 cup
- ★Water1/2 cup
Directions
35 min- 1
Pierce both sides of the 300g chicken breast with a fork while keeping the skin intact. Pat dry with paper towels to remove excess moisture.
- 2
Thinly slice the ginger, lightly crush the garlic clove, and halve the red chili pepper, removing the seeds.
- 3
Pour 1/2 cup Mitsukan Ajippon and 1/2 cup water into a skillet and heat over medium heat. Add the ginger, garlic, and red chili pepper.
- 4
Once the seasoning liquid comes to a boil, place the chicken breast skin-side up in the skillet. Cover and steam over low heat for about 7 minutes per side, for a total of 14 minutes.
- 5
Remove from heat, flip the chicken skin-side down, and let rest for about 10 minutes to finish cooking through with residual heat.
- 6
Remove the chicken and slice diagonally into 8mm-thick pieces. Arrange on a serving plate.
- 7
Add mizuna and cherry tomatoes as garnish. Reheat the steaming liquid over medium heat and pour over the chicken.
- 8
Nutrition
Per serving- Calories190 kcal
- Protein31 g
- Fat3 g
- Carbs7 g
- Sodium2.2 g
Tips
During steaming, maintain a heat level where the liquid gently bubbles. For a richer flavor, reduce the cooking liquid slightly over heat. Store in the refrigerator and consume within about 24 hours.