Sort ingredients
up2in2
QR Code
Listen
Pdf
Rub the salt into the chicken breast and refrigerate 30 minutes before steaming.
While waiting for the chicken, cut the cucumber in half and then slice julienne style using a sharp knife or a julienne slicer.
Wash and slice the tomato.
Refrigerate the fresh veggies until it’s time to plate the meal.
Whisk the ingredients for the sauce together. Set the sauce aside.
When the chicken has come out of the refrigerator, steam it for 12-15 minutes until it reaches an internal temperature of 165 degrees F /75 degs C.
When finished steaming, place into ice water for 2 minutes to cool the outside.
Method 1 – Sliced Chicken Banbanji: Leave skin on. Cut a chicken breast into very thin slices. Layer half of the tomato, then the cucumber and finally the chicken on a serving plate. Top with half of the sauce and the scallion.
Method 2 – Shredded Chicken Banbanji: Shred a Chicken breast with your fingers while the chicken is still warm in the middle. Mix the other half of the sauce into the chicken. Layer the remaining tomato and cucumber in a serving bowl. Top with the shredded chicken and scallions.