Chinese-Style Chicken Breast Saute

• 1 breast Chicken breast
• 1 pinch of each Salt and pepper
• 1/2 tbsp Sake
• 1/4 tsp Chinese five-spice powder (if you're going to omit this, see Step 6)
• 1/2 piece Ginger
• 10 cm length Japanese leek (the green part)
• 1 small clove Garlic
• 1 Katakuriko
• 1 Sesame oil
• 150 ml Water
• 1/2 tsp Chinese soup stock
• 1/2 tbsp each Sugar and gochujang
• 1 tsp Oyster sauce
• 1 Vegetables for garnish (can be omitted)

1. Cut off the skin and extra fat from the chicken breast.
2. Slice into thin slivers and put into a plastic bag with all the ingredients marked with - salt, pepper, sake, five-spice powder, leek and garlic.
3. Massage well to let the flavors penetrate, then leave to marinate for at least 10 minutes.
4. Combine the ingredients marked - water, Chinese stock granules, sugar, gochujang and oyster sauce.
5. Take the aromatic vegetables used in the marinade (the ginger, leek and garlic) out of the bag and put into the bowl with the ingredients.
6. Heat the sesame oil in a frying pan, coat the chicken pieces in katakuriko and fry over high heat.
7. When one side is golden brown and the other side has started to brown it's OK even if it's not cooked through yet.
8. Add the combined ingredients from Step 2 to the pan and cook for 1 to 2 minutes while shaking the pan to reduce the sauce.
9. The photo shows how it looks just before it's done.
10. Take out the aromatic vegetables (although you can leave the leek in if you want since it can be eaten).
11. Transfer to a serving plate and it's done.
12. Add some garnish if you like.
13. If you are omitting the five-spice powder: It will lack some punch, so add some shichimi spice.
14. Alternatively you can adjust the seasoning with salt and pepper.

chicken, salt, sake, omit, ginger, length japanese, clove garlic, katakuriko, sesame oil, water, chinese soup stock, sugar, oyster sauce, vegetables

Taken from cookpad.com/us/recipes/168120-chinese-style-chicken-breast-saute (may not work)