To steam the chicken tenders: Arrange the chicken on a plate and sprinkle on the ingredients marked with ★ in order. Place the rosemary (or other herb) on top, wrap it with plastic wrap and cook it at 700W for 1 minute and 30 seconds. Turn the chicken over and cook it for another 1 minute.
The cooking time depends on the size of the chicken. Check the chicken when you turn it over, and adjust the cooking time if necessary. Leave the chicken, with the plastic on, until they are cool.
Shred the chicken from Step 2 with your hand.
Onions: Thinly slice the onion and soak it in water for about 10 minutes. Drain in a colander and pat dry with paper towels. Daikon sprout: Cut in half lengths.
In a bowl, mix the ingredients marked with ● to make the dressing. Mix the chicken from Step 3 and onion from Step 4 with the dressing. Add the daikon sprout and toss them evenly. Serve it on a plate and garnish with the bonito flakes.
I used Cinzano Dry Vermouth; a blend of white wine with essences of herbs and spices, instead of white wine. This flavorful drink is good for cooking and drinking.
Story Behind this Recipe
I usually use wine, ginger, and green onions to cook the chicken, but I added fresh herbs from my garden and some oil instead, and it came out more moist than usual.
You can use any of your favorite herbs. After cooking in the microwave, leave the plastic wrap on the chicken until they're cool to let them steam. The shio-koji's mild saltiness will boost the flavor! Since the chicken will be marinated, it will be moist even if you use regular salt.