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Sheep’s cheese and bell pepper parcels

Indian-inspired Poke bowl with fresh coconut chutney

Poke eggplant and chicken wrap

Roasted Duck Breast with Apple

Scallops with Cauliflower Purée

Cod with Beans and Ponzu Sauce

Ponzu Chicken with Sautéed Pepper

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Yakitori-style vegetarian wraps

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Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

Ponzu marinated tenderloin with grilled gem lettuce and noodles

Teriyaki salmon with Ponzu marinated spring onions

New potatoes with garlic and pepper sauce

Fried squid rings in sweet sauce

Vegetables with balsamic dressing

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Grilled chicken wings in honey glaze

Spinach with creamy sesame dressing

Lamb chops in Teriyaki garlic glaze

Crispy spring rolls with seafood filling

White fish carpaccio with Ponzu dressing

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Hot pot with chicken and vegetables

White fish with vegetable sauce

Tempura cakes with tuna and corn

Buttery squid with mushrooms and asparagus

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kikkoman

Poached Chicken Breast with Creamy Sesame Soy Sauce

Ingredients for 4 portions Per portion: 2432 kJ / 581 kcal
600 g chicken breast fillet Stock for poaching 1 l chicken stock (or water) 5 g fresh ginger root 1/5 leek a pinch of salt Creamy sesame soy sauce 45 g sesame seeds, roasted but not browned 5 tbsp. Kikkoman Stir-fry sauce 120 ml peanut or soy oil a pinch of sugar For the salad ¼ crispy lettuce ½ onion ¼ cucumber ¼ bunch of chives ¼ bunch of coriander

Ingredients for 4 portions

Per portion: 2432 kJ / 581 kcal

600 g chicken breast fillet

Stock for poaching

1 l chicken stock (or water)
5 g fresh ginger root
1/5 leek
a pinch of salt

Creamy sesame soy sauce

45 g sesame seeds, roasted but not browned
5 tbsp. Kikkoman Stir-fry sauce
120 ml peanut or soy oil
a pinch of sugar

For the salad

¼ crispy lettuce
½ onion
¼ cucumber
¼ bunch of chives
¼ bunch of coriander

Preparation

Preparation time: 30 mins

Put the chicken stock, ginger slices, leek and a pinch of salt in a pan and bring to the boil. Add the chicken breast whole and cook. Keep the temperature of the cooking stock at 80-90°C. Then remove the chicken from the pan and keep warm.

To make the sesame soy sauce, mix together the roasted sesame seeds and Stir-fry sauce and puree. Gradually add the peanut (or soy) oil and continue blending until an emulsion is created. Add a pinch of sugar if you like.

Cut the lettuce, onion, cucumber and chives into strips and place in water briefly. Drain well and arrange on a plate. Cut the chicken into 3-4 mm thick slices and arrange on top of the salad. Pour the sesame soy sauce on top and garnish with coriander. If you like, you can also garnish with a few halved cherry tomatoes to add colour.

Tip! You can serve this dish hot or cold.