@aisletotokyo: Full Recipe↓ Day 85/100 | YODARE CHICKEN 🛒 INGREDIENTS: Servings: 2 - Chicken breast: 300g - Ginger: 1 knob - Scallion: 1 [Seasoning (A)] - White wine: 50ml - Water: 50ml - Salt: 1 tsp [Sauce (B)] - Soy sauce: 2 tbsp - Rice vinegar: 1 tbsp - Sugar: 2 tsp - Sesame oil: 1 tbsp - Chilli flakes: 1/4 tsp - Grated garlic: 1 tsp - Grated ginger: 1 tsp - Toasted Sesame Seeds: 2 tsp 🧑‍🍳 METHOD: 1. Thinly slice the ginger with the skin on. 2. Finely chop the white part of the scallion for the sauce, keeping the green tops whole for poaching. 3. Place the chicken breast, sliced ginger, green scallion tops, and seasoning (A) into a pan. 4. Bring to a boil over medium heat, then flip the chicken, cover with a lid, reduce the heat to low, and gently simmer for 10 minutes. 5. Remove the pan from the heat and let the chicken sit covered for 15 minutes, allowing the residual heat to gently poach it. 6. Meanwhile, in a small bowl, whisk together the chopped white scallion and the sauce ingredients (B). 7. Remove the chicken from the poaching liquid, allow it to cool slightly, and slice into 1 cm thick pieces. 8. Arrange the sliced chicken on a plate and spoon the sauce generously over the top. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake for white wine in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute the seasoning (A)'s white wine with Sake. - Add 1tsp La-yu chilli oil to the sauce (B). ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #yodaredori #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

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Monday 28 September 2026 16:00:00 GMT