Wineshark Cooking Class - Rice Mixed with Chicken 雞肉拌飯

Ingredients (for 4):

• Chicken fillet - 4 
• Sake - 3 tbsp
• Salt - 1 tsp
• Ginger - 10 g
• Shiso leaves - 5
• Sesame - 1 tbsp
• Rice - 300 g
• Rice vinegar - 1 tbsp
• Cane sugar - 2 tsp
• Salt - 1/2 tsp

Procedures:

1. Heat the casserole with oil, then add the chicken fillet in. Season with salt and add in the sake. Cover with lid to cook at medium heat.

2. When steam seeps out from the lid, turn the fillet over. Turn off the heat and cover with lid to allow the chicken fillet to continue to cook with residual heat, until the casserole drops to room temperature.

3. Cut the ginger and shiso leaves into shreds.

4. Mix the rice vinegar with sugar and salt. 

5. When the rice is cooked, pour in the mixture and add in the shredded ginger. Lightly mix together with the rice.

6. Shred the chicken fillets.

7. Scoop the rice into serving bowl, then add in the shredded shiso leaves. Put the shredded chicken on top and sprinkle with sesame.