Chicken with Vegetables

 

1 lb (500 g) boneless chicken meat, skinned and cut into bite-sized pieces

2 teaspoons grated ginger

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons cornstarch

1 tablespoon oil

1 carrot, thickly sliced and blanched

1 small onion, thinly sliced, soaked and drained

Finely sliced basil leaves, to serve

 

Daikon Dressing

1/4 cup (60 ml) Basic Japanese Dashi Stock (page 7)

2 tablespoons sake

2 tablespoons mirin

2 tablespoons soy sauce

1 cup (150 g) grated daikon radish

 

1 Stir the Daikon Dressing ingredients together in a bowl, mix well and set aside.

2 Drain the chicken pieces and stir in the ginger, salt and pepper. Dust lightly with a little cornstarch and shake to remove excess.

3 Heat the oil in a skillet over medium heat and stir-fry the chicken pieces until golden brown and tender, turning once. Drain on paper towels.

4 Toss the chicken pieces, carrot and drained onion in the Daikon Dressing and divide between 4 bowls. Garnish with the sliced basil leaves and serve warm or cold.

 

Serves 4

Preparation time: 5 mins

Cooking time: 10 mins