Sweet & Salty Simmered Chicken Breast

• 500 grams Chicken breasts
• 1 dash Salt
• 2 tbsp Sake
• 1 Flour
• 250 ml Japanese dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 Grated daikon radish
• 1 as much (to taste) Green onion or scallion

1. Cut the chicken breast meat into strips and sprinkle a little salt over them.
2. Rub sake into the meat as well and leave to rest.
3. Cover the meat in a thin layer of flour and fry in a frying pan that has been greased with a thin layer of vegetable oil (not listed) until golden brown.
4. The meat will be simmered after this step so don't worry if it isn't cooked all the way through.
5. Take the meat out of the pan and give the pan a quick wash. Add the dashi stock into the clean pan and place over the heat.
6. When the dashi stock is boiling, mix in the soy sauce, mirin and sugar.
7. Then put the chicken back in the pan.
8. Cover the pan with a lid and simmer on a medium heat for 5-6 minutes.
9. Transfer the chicken to a plate, top with grated daikon radish and sprinkle some green onion.
10. Lastly, pour over the sauce and it's done.

salt, sake, flour, stock, soy sauce, mirin, sugar, radish, much

Taken from cookpad.com/us/recipes/140647-sweet-salty-simmered-chicken-breast (may not work)