Ease of preparation rating: Medium.
Yield: 2-3 servings.
Ingredients
2 chicken breasts, skinless and boneless
Pinch of salt
½ cup (120ml) bean sprouts, blanched
1 cucumber, sliced into thin strips
¾ cup (160ml) toasted sesame seeds
2 large tomatoes, sliced
3 tablespoons (45ml) sesame oil
3 tablespoons (45ml) soy sauce
3 tablespoons (45ml) mirin
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) rayu, or chili oil
Method
Bring lightly salted water to a boil in a medium size pot over high heat.
Add chicken breasts to simmering water, and cook for 12-15 minutes.
Remove from heat and let chicken cool while still in water.
Once cool, remove chicken from water, reserving only the meat.
Using your hands, tear chicken breasts into long strips.
For dressing, place sesame seeds in a food processor and blend until smooth.
Add soy sauce, mirin, rice vinegar, sesame oil and rayu, and blend for another minute.
For plating, arrange chicken, tomatoes, bean sprouts and cucumbers on a plate and drizzle with sesame sauce.
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