Sweet n Sour Chicken and Okra with Sour Plum Puree

You won't believe you can make this tasty side dish by microwaving it...

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 2 min Cook: 10 min Nutrition: 150 cals

Ingredients

Chicken breast fillet 1
Okra 5-6
Sour plum (umeboshi) puree 2 tbsp
Mentsuyu dashi stock (concentrated) 2 tbsp
Sugar or honey as you like
Bonito flakes (katsuo-bushi) a handful

Method

1
Microwave the chicken for 3 minutes then allow to cook through on residual heat. When it's cooled, shred by hand.
2
Microwave the okra for 1 minute, cool in cold water then chop to 1cm pieces.
3
Add the umeboshi puree and mentsuyu stock to the shredded chicken and okra in a bowl and mix. Add the sugar or honey if you like a sweetness to this dish.
4
Transfer to a serving dish, sprinkle with the bonito flakes on top and enjoy!

Tips & Note

You don't need to stick with the traditional pickled umeboshi, you can have sweeter versions too with honey and sugar. When you shred the chicken by hand, the surface area expands to allow the umeboshi puree to mix in really well.

Sweet n Sour Chicken and Okra with Sour Plum Puree

You won't believe you can make this tasty side dish by microwaving it...

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 2 min

Cook: 10 min

Nutrition: 150 cals

Ingredients

Chicken breast fillet 1
Okra 5-6
Sour plum (umeboshi) puree 2 tbsp
Mentsuyu dashi stock (concentrated) 2 tbsp
Sugar or honey as you like
Bonito flakes (katsuo-bushi) a handful

Sweet n Sour Chicken and Okra with Sour Plum Puree

Recipe ID :2671 Posted on 10 JUN 2017

Serves 2

Prep 2min
Cook 10min
Nutrition150cals
views 2,490
printed 7

saved 0

You won't believe you can make this tasty side dish by microwaving it...

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Ingredients

Print Ingredients Email Ingredients
1
5-6
2 tbsp
2 tbsp
as you like
a handful

Method

Prep
2min
Cook
10min
1
Microwave the chicken for 3 minutes then allow to cook through on residual heat. When it's cooled, shred by hand.
2
Microwave the okra for 1 minute, cool in cold water then chop to 1cm pieces.
3
Add the umeboshi puree and mentsuyu stock to the shredded chicken and okra in a bowl and mix. Add the sugar or honey if you like a sweetness to this dish.
4
Transfer to a serving dish, sprinkle with the bonito flakes on top and enjoy!

Tips & Note

You don't need to stick with the traditional pickled umeboshi, you can have sweeter versions too with honey and sugar. When you shred the chicken by hand, the surface area expands to allow the umeboshi puree to mix in really well.

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