Flavorful Boiled Goya and Chicken Tenders
Tender, juicy and delicious chicken tenders
- Nutrition facts are for one serving.
- Time to cool not included in the cooking time.
Ingredients(Servings: 2)
Directions
- Remove seeds and cotton from the goya, thinly slice up and sprinkle with salt to soften.
- Boil about 1 L (33.8 fl. oz.) of hot water in a pot, quickly boil (1) and remove, then squeeze out excess moisture.
- Add the chicken to the pot, turn off the heat, cover with a lid. Allow the pot to cool, then tear the chicken into strips by hand.
- Place (A) into a heat-safe dish and microwave (600W) for about 30 seconds. Add in each of the bonito and kombu broths, as well as the soy sauce and stir.
- Add the goya (2) and the chicken tenders (3) to (4), quickly stir in and then serve into bowls.
Cooking Basics
Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.
Thinly slice up the bitter melon and then place into an approximately 5% salt/water solution. Gently stir and then set aside for about 10 minutes. This method is preferred to massaging salt into sliced bitter melon since the crunchiness will be preserved and a delicate salty taste will be added. Pat dry before using.
This method is convenient for preparing small amounts of dashi, such as soup for one person, ohitashi (boiled vegetables seasoned with dashi and soy sauce), sesame dressing, etc. Place dried bonito flakes (about 5 g /0.2 oz.) into a tea strainer and pour in 200 ml (6.8 fl. oz.) of hot water.
Ingredients (for 880 ml / 27 fl. oz. of dashi)
- Kombu/kelp
- 15 - 20 g (0.5 - 0.7 oz.)
- Water
- 1000 ml (33.8 fl. oz.)
Directions
Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.
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