Pounded Chicken and Cucumber with Tomato Sauce
No need to use a knife for this recipe. Just pound, tear and grate! Enjoy the refreshing taste of grated tomato dressing.
Photographed by Taku Kudo
Calorie count is per serving
Ingredients (Serves 2)
- 1 cucumber (100 g)
- 1 tomato (small) (100 g)
- 3 - 4 leaves red-tip leaf lettuce (60 g)
- 1 chicken breast (skinless/large) (250 g)
- 1/4 tsp salt
- Pepper, a pinch
- 1 tsp ginger juice
- 1/2 tbsp sake
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 2 tsp sugar
- 2 tsp sesame oil
- Oil for deep-frying, as needed
- 2 tbsp flour
- 2 tbsp potato starch
Fill a frying pan with oil for deep-frying to make a layer 1.5 cm deep, and preheat it to 170-180°C over high heat. Tear the red-tip leaf lettuce into large bite-sized pieces. Use a rolling pin to pound the entire cucumber and break it into easy-to-eat pieces. Cut the chicken breast in half to make two pieces each half as thick as the original, then sandwich between two layers of plastic wrap and pound with a rolling pin until 6 to 7 mm thick.
Use fresh vegetables that can be eaten by tearing or pounding to save cooking time. Pounding the chicken to make it thinner helps it cook through more quickly.
In a metal tray, mix together 2 tbsp each of flour and potato starch. Sprinkle the ingredients for [A] onto the chicken in the order shown and let the chicken absorb the flavors, then place the chicken in the metal tray and coat with the flour-potato starch mixture. Place the coated chicken in the frying pan and deep-fry for about 1.5 min, then turn over and deep-fry for an additional 1.5 min.
Remove the stem from the tomato and coarsely grate it into a bowl, then add the ingredients for [B] and mix in. Place the red-tip leaf lettuce and cucumber on a serving plate, then cut the fried chicken into easy-to-eat pieces and place on top of the vegetables. Pour the tomato sauce over top and serve.