Chicken Breast with Ume and Shiso

The sourness of umeboshi and the aroma of shiso keep chicken breast light.

Ingredients (serves 2)

• 1 chicken breast (about 250 g)
• 2 umeboshi
• 6 shiso leaves
• 1 tbsp sake
• 1 tbsp potato starch
• 1 tbsp vegetable oil

Method

1. Slice the chicken thinly at an angle, rub in the sake and dust lightly with starch.
2. Pit and chop the umeboshi.
3. Heat the oil and cook the chicken on both sides until cooked through.
4. Lower the heat, coat with the umeboshi, add torn shiso and toss briefly.

Tips

• The starch keeps the chicken moist.
• Make sure the chicken is fully cooked in the centre.

Salt levels vary widely between umeboshi. If you are watching your salt, use a low-salt type or adjust the amount.