This recipe is perfect for all you chicken lovers out there! I use chicken thigh since it has a stronger flavour, but you can make it with breast too. The lemon sets it off with a tangy and refreshing flavour, while the shallot gives it an interesting texture on the tongue. On my rice I’ve sprinkled yukari which is Japanese Red Leaf. It is sold in Japanese supermarkets, sometimes know as Aka Shiso, and gives plain white rice an interesting aromatic flavour, perfect for this dish.
1 chicken breast of thigh (250g)
Salt & pepper
half bunch of shallots
1tbs vegetable oil
1tbs sesame oil
1/2 tsp salt
2tsp lemon juice
1/2tsp chicken stock powder (Japanese or Chinese)
Finely chop the shallots. Make the chicken all the same thickness by covering it with cling wrap and hitting it gently with a meat hammer. Then chop the chicken and sprinkle liberally with salt and pepper, before tossing in a bag with some flour to coat. Then heat oil in a pan and fry the chicken. When one side it slightly golden, turn over and cover.
Add the sauce ingredients to a bowl and stir well. Then add the shallots, mix, then add to the chicken in the pan.