Chicken Avocado Salad with Wasabi Lemon

for two servings

for the boiled chicken

3 piece (about 1/2 lb or 225 g) / CHICKEN THIGHS
2 stalk / GREEN ONION
2 thick slice / GINGER WITH SKIN
1/2 cup / SAKE
1/2 cup / WATER

for the dressing

3 tbsp / SOY SAUCE
1 tbsp / RICE VINEGAR
2 tbsp / MIRIN
2 tsp / OLIVE OIL
2 tsp /  WASABI

1 / MEDIUM AVOCADO
1/2 / MEYER LEMON

KAIWARE SPROUTS and A WEDGE OF LEMON on top to serve

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1. Put all the boiled chicken ingredients in a pot. Bring to a boil over high heat.
2. Turn the heat to low. Cover with a lid and cook at a bare simmer for 15 min.
3. Turn off the heat and let sit for 5 min. Place the chicken in a bowl to cool.
4. Cut the avocado and the cooled chicken into cubes and add lemon juice.
5. Whisk together the dressing ingredients in a bowl.
6. Add the cubes in the dressing and toss gently.

Notes:

• Use bone-in chicken if possible for better flavor.
• Kaiware sprouts are baby daikon radish. They have a nice peppery kick. Peppery arugula can be a great substitute.
• The chicken broth makes a great soup base. Skim rising foam from the surface. Keep it clear for other uses.

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adopted from Kondate Yarikuri Benricho by Mook

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