Japanese Chicken Recipes - Chicken with Asparagus

Ingredients

• 12 oz (350 g) skinless chicken breast

• 8 fresh asparagus spears, cut into sections

• Toasted white sesame seeds, to garnish (optional)

Creamy Japanese Mayonnaise Dressing

• 4 tablespoons Japanese Mayonnaise (refer recipe)

• 1-2 teaspoons prepared Japanese

hot mustard paste

• 1/4 teaspoon salt

• 1/4 teaspoon white pepper

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Method:

1. Poach the chicken for 5-7 minutes in boiling water until the meat is just cooked. Drain and plunge in ice water for a few seconds. Cut or tear the cooled chicken into lengths and set aside.

2. Blanch the asparagus in lightly salted water for 1 or 2 minutes until just tender. Drain and plunge in ice water for a few seconds. Drain and set aside.

3. Make the Creamy Japanese Mayonnaise Dressing by combining all the ingredients in a small bowl. Mix well and set aside.

4. This dish can be eaten chilled or at room temperature. Just before serving, portion the chicken and asparagus pieces into four individual bowls and top with the prepared dressing. Garnish with a sprinkling of sesame seeds.

Note: If using bottled Japanese mayonnaise, add 1 tablespoon white miso and 1/2 teaspoon lemon juice and the rest of the ingredients listed for the Dressing and mix well.