Chicken-Asparagus Salad (Tori Karashi-Ae)

• 4 ounces boneless skinless chicken breasts
• 1 teaspoon sake, plus
• 1 tablespoon sake
• 34 teaspoon salt
• 3 cups water
• 6 medium stalk asparagus, cut into 1-inch lengths
• 1 piece lemon rind, 1-inch square
• 3 tablespoons soy sauce
• 12 teaspoon prepared japanese mustard

1. Cut chicken horizontally into 1/22-inch thick pieces.
2. Place chicken in a small saucepan; sprinkle with 1 tsp sake and 1/2 tsp salt.
3. Let stand 10 minutes.
4. Add 1 cup water to chicken; heat to boiling over high heat.
5. Reduce heat to low; simmer until chicken is cooked through, 2 to 3 minutes.
6. Drain chicken, reserving 1 tablespoons of the cooking liquid.
7. Cool completely.
8. Heat remaining 2 cups water and 1/4 tsp salt to boiling in medium saucepan; add asparagus.
9. Reduce heat to medium, cook 3-5 minutes until crisp-tender.
10. Drain asparagus and cool completely.
11. Cut lemon rind into 1/16-inch strips; reserve.
12. Break chicken into 1/2 X 1 inch strips.
13. Combine chicken and asparagus in a medium bowl.
14. Place reserved cooking liquid, remaining 1 tablespoon sake, the soy sauce, and mustard in a small bowl; mix well.
15. Pour mixture over chicken and asparagus; toss lightly to coat.
16. Divide mixture evenly in 4 small bowls and sprinkle with lemon strips.

chicken breasts, sake, sake, salt, water, stalk asparagus, lemon rind, soy sauce

Taken from www.food.com/recipe/chicken-asparagus-salad-tori-karashi-ae-514561 (may not work)