Serves 4

Main Ingredients:

• Chicken Breast, 2 pieces (about 500 grams in total)
• Water, 200ml

Ingredients A:

• Water, 900ml
• Japanese Sake, 3 tablespoons
• Ginger, 15 grams
• Spring Onions, 1½ stalk (green portion)

Peanut Miso Sauce Ingredients:

• Miso Paste, 1 teaspoon
• Vinegar, 1 tablespoon
• Men Tsuyu (Noodle Soup Base), 1 tablespoon
• GoChuJang (Korean Hot Pepper Paste), 2 tablespoons
• Peanut (crushed), 1 tablespoon
• Chili Oil, 1 teaspoon

Savory Spring Onion Sauce Ingredients:

• Spring Onion, 50 grams
• Chicken Soup Stock, 2 tablespoons
• Roasted Sesame, 1 tablespoon
• White Sesame Oil, 2 tablespoons
• Lemon Juice, 1 tablespoon
• Water, 2 tablespoons

Sweet Sesame Sauce Ingredients:

• White Sesame Paste, 2 tablespoons
• Ground Sesame, 1 tablespoon
• Milk, 2 tablespoons
• Sugar, 2 teaspoons
• Vinegar, 1 teaspoon
• Light Soy Sauce, 2 tablespoons

Garnishes (Optional):

• Cucumber, amount as desired
• Parsley, amount as desired

Instructions:

1. Thaw chicken breast to room temperature, remove excess fat and butterfly cut the meat. Cut spring onion into small pieces to fit in a Thermos® Shuttle Chef® inner pot.
2. Prepare ingredients A.
3. Heat ingredients A in Shuttle Chef® inner pot over medium heat. Once boiled, add 200ml of water to lower the temperature, then add chicken breast.
4. Bring to boil again, lower heat and close lid to heat for 2 minutes.
5. Remove inner pot from heat, transfer it to Shuttle Chef® outer pot, cover lid and keep warm for 15 minutes.
6. Prepare the Three-Style Sauces.
   
   

   [Peanut Miso Sauce] Mix all seasoning ingredients for this sauce together, add crushed peanuts and mix well.

   [Savory Spring Onion Sauce] In in a heat-proof container, mix finely cut spring onions and all seasoning ingredients for this sauce. Heat in microwave oven for 1 minute 30 seconds, and mix well.

   [Sweet Sesame Sauce] Mix all ingredients for this sauce well, add sugar and mix all thoroughly until it is no longer grainy.

7. Once chicken breast is ready from Step 5, remove from pot and cut into bite sizes. Separate all cut chicken meat into 3 portions, and top each portion with 1 of the 3 types of sauces. Cucumber and parsley also may be added as garnishes to taste.

Notes:

• This recipe uses a Thermos® Shuttle Chef®.

Photo and recipe courtesy of Thermos Japan.