Ingredient:
4 sheets of chicken breast,
4 cups of moderate stock water (800mL),
including cucumbers, carrots, onions, and paprika, one green onion,
1 kelp palm size,
1 dried red pepper,
2 tablespoons of sake,
1 teaspoon of whole pepper,
1 ton of ginger
1+1/2 cup of sparkling water,
2 tablespoons of soy sauce, vinegar, plum juice,
1 tablespoon of lemon juice and salt,
1 teaspoon of lotus mustard
To prepare:
Slice vegetables thinly
| Cooking Method |  |
 |
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Add |
| 1) Add 4 cups of water to the cooking container and put chicken breast, green onion, kelp, whole pepper, ginger. Dried red pepper is put and boiled to make a stock | Close | 30 minutes | 110°C | 3 |
Set:
Sieve the stock in another bowl and cool the chicken breast in the broth and tear it apart.
Refrigerate 3 cups of broth (600mL) and all other sauce ingredients.
Return fruits and vegetables to a plate and place chicken breast on top. Pour cold sauce before eating.
Tip:
Steamed chicken breasts need to be cooled down in broth to soften. You can eat the leftover broth with boiled noodles.