Ingredients (for 4):
- Chicken breast - 2 pieces
- Sake - 2 tbsp
- Olive oil - 1 tbsp
- Salt - 1 tsp
- Rice - 300 g
- Salt - 1 tsp
- Sake - 1 tbsp
- Water - 250 ml
- Sugar - 1 tbsp
- Soy sauce - 1 tbsp
- Miso - 1 tbsp
- Rice vinegar - 1 tsp
- Garlic - 4 cloves
- Ginger - 10 g
- Spring onion - 1 sprig
1. Hammer the chicken breast and marinate with salt.
2. Pour the olive oil in the cocotte and turn on medium heat. Then put the chicken breast in. Pour in the sake.
3. Cover the cocotte and allow to cook for 5 minutes. Then turn the chicken breast over. Cover with lid and continue to cook for 10 minutes under low heat. Turn off the heat and continue to let it simmer for a while. Then remove the chicken breast.
4. Soak the rice in water for 30 minutes. Then drain the water.
5. Add the rice into the cocotte with the chicken jus, add in salt, sake and water. Heat the cocotte to medium level, and when it started boiling, cover with lid and cook for 15 minutes. Then turn off the heat and let it simmer for another 10 minutes.
6. Mince the garlic and ginger finely.
7. Mix sugar, soy sauce, miso, rice vinegar. Then add in the minced garlic and ginger.
8. Cut the chicken breast into pieces.
9. Loosen the rice and then add the chicken in. Cover with lid and let the residue heat warm up the chicken breast.
10. Scoop up the rice and put the chicken on the serving bowl, then pour in some the sauce on top.
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