| Yield: | 2 servings |
| Ready In: | 30 minutes (Prep 15 minutes + Cooking 15 minutes) |
| Ingredients: |
| 1 Medium chicken breast meat (A) 1/3 tsp Salt (A) a pinch Sugar (A) 1 tbsp sake 15 pieces of Watercress, thick stalks trimmed (B) 2 tsp Yamaki Mentsuyu noodle soup base (B) 2 tsp Olive oil (B) 2 tbsp Yamaki Bonito Flakes |
| Directions: |
|
1. For the chicken breast, split-open the thickest part with a kitchen knife, marinade with (A) for 15 minutes. 2. Heat skillet over medium heat and cook the chicken skin first then flipping over half way through. Cover and cook over low heat for approximately 5 minutes. Let stand to cool 10 minutes before cutting into thin slices. Set aside. 3. Chop watercress into 1 inch and set aside. 4. Whisk seasoning (B) together, coat and toss with chicken and watercress. |
