Moist Chicken Breast Saute With Lots of Salted Leek

Directions

1. 1
   Pound the chicken breast meat lightly and slice with the grain of the meat into bite-sized pieces.
2. 2
   Rub in the honey or sugar and let rest for at least 30 minutes.
3. 3
   Finely chop the Japanese leek and combine with the other ingredients marked (sesame oil, salt, soup stock granules, sake).
4. 4
   If you add some grated garlic it will be even better.
5. 5
   If you don't like the sharpness of the leek, put it in a bowl of water first then drain before adding it.
6. 6
   Grated onion is a great addition too.
7. 7
   Pat the chicken dry and brown in a frying pan.
8. 8
   Just before it's almost cooked through, add the combined sauce ingredients and coat the chicken in it.
9. 9
   When serving, take the chicken out first and put it on a plate, then put the leek sauce on top to make it look nice.
10. 10
    Salted leek sauce no.
11. 11
    2: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/2 teaspoon yuzu pepper, 1 teaspoon salt.
12. 12
    Salted leek sauce no.
13. 13
    3: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/4 teaspoon salt, 4 tablespoons lemon juice, pepper to taste.
14. 14
    Add sansho pepper and ground sesame seeds to taste.