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Ingredients
- 2 chicken breast fillets
- 500g baby spinach leaves
- 200g frozen peas
- lemon juice
- ¼ cup toasted sesame seeds
- 1 tbsp sugar
- ¼ cup soy sauce,
- 1 tbsp mirin
- ¼ cup dashi
Method
In a deep frying pan, cover 2 chicken breast fillets with water and bring to a gentle simmer. Poach for 10 minutes or until cooked. Drain, allow to cool slightly, then shred.
Steam 500g baby spinach leaves and 200g frozen peas until tender. Divide vegetables between 4 serving plates. Squeeze 1 tsp lemon juice over each and top with shredded chicken.
For dressing
Crush ¼ cup toasted sesame seeds in a mortar and pestle, then add 1 tbsp sugar, ¼ cup soy sauce,1 tbsp mirin (sweet rice wine - you can also use sherry) and ¼ cup dashi (Japanese stock made of bonito flakes and kelp - you can also use chicken stock) and stir well.
Pour dressing over salads.
