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Tender Chicken Breast Rice Bowl cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tender Chicken Breast Rice Bowl dishes you make.

Alright, don’t linger, let’s plan this tender chicken breast rice bowl formula with 15 elements which are definitely easy to obtain, and we have to process them at the very least through 11 tips. You should devote a while on this, so the resulting food could be perfect.

Composition for Tender Chicken Breast Rice Bowl:

1. Get 2 of Chicken breast meat
2. Need 1 tbsp for ★ Sake
3. Give 1 tbsp - ★ Soy sauce
4. Need 1 ★ Ichimi spice (only if you like it spicy)
5. Get 1 for Katakuriko
6. Require 1/3 of Bamboo shoots cooked in water
7. Give 1/2 bunch - Greens (Komatsuna, bok choy, etc)
8. Take 50 ml for Sake
9. Get 50 ml for Mirin
10. Require 50 ml for Soy sauce
11. Provide 50 ml for Water
12. Make ready 3 tbsp - Sugar
13. Get 2 bowlsful Plain cooked rice
14. Prepare 1 for Chili threads (optional)
15. You need 1 piece for Beef suet (or vegetable oil)

Tender Chicken Breast Rice Bowl start cooking:

1. Take the excess fat and skin off the chicken breasts. Cover with a sheet of plastic wrap and pound out flat with a rolling pin. Slice the bamboo shoot, and cut up the greens into bite-sized pieces.
2. When both pieces are flattened, put them on a plate and add the ingredients marked ★. Coat well and leave to marinate for 10 minutes or so.
3. After they have marinated, pat the chicken dry with paper towels and coat lightly with katakuriko.
4. Heat up a frying pan and put in the piece of beef suet.
5. When the suet has melted add the chicken and brown on both sides.
6. When both sides are browned add the sake and mirin and boil off the alcohol. (You don't have to light it with a match or anything, just boil it.) Add the sugar, soy sauce and water.
7. Add the sliced bamboo shoot, and continue simmering while occasionally shaking the pan to coat the chicken with the sauce until the sauce has reduced down to about half.
8. When the sauce has reduced and become a bit thick, add the greens. When the greens are limp, turn the heat off.
9. Take the chicken out and cut into bite sized pieces.
10. Put the rice into bowls, and top with the chicken, bamboo shoot and greens, and pour on the sauce. Top with chili threads.
11. Sprinkle sansho pepper to taste and enjoy.

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