Boiled Chicken Breast Marinated in Sweet and Sour Sauce
A healthy and refreshing dish of boiled chicken with lots of vegetables.
Photographed by HIDETOSHI HARA
Calorie count is per serving.
Excludes time needed to marinate the chicken.
Ingredients (Serves 4)
- 1 chicken breast (large; skinless) (250 g)
- 1/2 stalk celery (large) (70 g)
- 1/2 onion (70 g)
- 1/2 carrot (70 g)
- 1 pack pea sprouts (40 g (net) g)
- 1 dried red chili (tear in half and remove seeds)
- 100 ml rice vinegar
- 50 ml sake
- 50 ml mirin
- 50 ml soy sauce
- 1 tbsp sugar
- Potato starch, as needed
Cut the celery diagonally into thin slices. Cut the onion into thin slices. Cut the carrot into 5 cm long shreds. Cut off the roots of the pea sprouts. Cut into 3 equal lengths.
Cut the chicken breast lengthwise in half. Lay the blade at an angle and cut into bite-size pieces. Spread the potato starch over a tray. Dust each piece of chicken.
Boil water in a pot and boil the pea sprouts over high heat for a couple of minutes. Remove and place in a strainer. Add the chicken to the pot and return to a boil. Reduce the heat to low and simmer for a couple of minutes. Drain.
Combine [A] in a saucepan and bring to a gentle boil.
Layer the chicken, carrots, onions, celery and tightly squeezed pea sprouts in a tray. Cover with [A] and marinate while cooling.
Marinating in a hot marinade tenderizes the vegetables, allowing you to eat a generous amount.