Chicken Salad Ochazuke

• 1/2 fillet Chicken thigh (or breast)
• 1 dash Salt
• 50 ml each *Water & Cooking Sake
• 400 ml when combined with broth from step 1 Chicken stock granules (2 teaspoons mixed with 200 ml water)
• 1/2 tsp Soy sauce
• 1 tbsp Sake
• 1 dash Salt, black pepper
• 1 Vegetables (lettuce, daikon radish, mizuna greens, carrots, green onions)
• 1 Wasabi, toasted sesame seeds

1. Rub a little salt into the chicken.
2. Add the chicken and the water and cooking sake mixture into a pan, put the lid on and steam cook the chicken.
3. Once the chicken is cooked through, leave everything as it is to cool.
4. Julienne the vegetables and soak in a bowl of water to crisp.
5. Take the chicken out of the pan and cut into pieces.
6. Add the chicken stock water to the soup left over from steam cooking in Step 1 until you have 400 ml liquid.
7. Add the seasoning ingredients marked with and bring to a boil.
8. Add the vegetables and chicken to a bowl of rice along with some wasabi and toasted sesame seeds and pour over the hot soup from Step 4 to serve.

chicken thigh, salt, water, chicken, soy sauce, sake, salt, vegetables, wasabi

Taken from cookpad.com/us/recipes/154543-chicken-salad-ochazuke (may not work)