Chicken Tenderloin Rice Bowl with Pickled Plum and Perilla

A refreshing chicken tenderloin rice bowl with the light and invigorating flavours of pickled plum and perilla. Recommended when you don't have much of an appetite.

Ingredients

Instructions

1. 1

   Remove the sinews from the chicken tenderloins, sprinkle with sake, wrap in cling film, and heat in a 600W microwave for 2 and a half minutes.

2. 2

   Remove the pit from the pickled plum and chop with a knife to form a paste.

3. 3

   Shred the cooked chicken tenderloins by hand and mix with the plum paste and soy sauce.

4. 4

   Serve on top of the rice, then scatter with the julienned perilla leaves and white sesame seeds.