Ingredients
- —160g chicken breast, sliced into thin strips
- —1 small shallot, thinly sliced into half rings
- —1 piece of fresh ginger (1–1.5 cm), grated
- —1 small leek, finely sliced into rings
- —1 teaspoon lemon zest
- —Salt and pepper to taste
- —2–3 tablespoons water for cooking
Instructions
Slice the chicken breast into very thin strips for a tender Japanese texture.
Heat a pan over medium heat with 2–3 tablespoons of water.
Add the shallot and cook for 1 minute until softened.
Add the chicken slices and cook for 3–4 minutes until lightly browned.
Add the ginger and leek rings, gently stirring everything together.
Let simmer for 3–4 minutes until fragrant and warmed through.
Season with lemon zest, pepper, and a pinch of salt.
Serve warm with the chicken arranged on top and the leek rings scattered lightly over it.
Serving Tip
Serve on a large, light-colored plate with plenty of space. Place the chicken in the center, scatter the leek rings playfully on top, and let the ginger aroma subtly rise. A small wedge of lemon on the side adds a fresh Japanese touch.
Storage Tip
Best enjoyed fresh; chicken can dry out quickly when reheated.