Chicken Tenderloin and Water Dropwort Rice Bowl

20250601 #breakfastdiary 1414, 21°C/mostly clear, 20 min/exercise (M) There's a saying: a flower's scent travels a hundred li, wine's scent travels a thousand li, but a person's character travels ten thousand li — a metaphor for the reach of someone's good character. Water dropwort's scent barely lingers past your nose, but it's worth wondering whether I carry even that much of a scent myself. I thought about turning the leftover chicken tenderloin from a couple days ago into a curry, but then I spotted some water dropwort wilting away lonely in the corner of the fridge, so I switched to a rice bowl instead (the leaves had wilted too much to eat, so I just chopped up the stems and piled them on rice). Fragrant. 625kcal chicken tenderloin and water dropwort rice bowl

Rice, 5 pieces chicken tenderloin, water dropwort (stems only), (for marinating) 100g plain yogurt, whole grain mustard, mayonnaise, soy sauce, honey, olive oil, sake (or cooking wine, or rum in a pinch), (sauce) 3T soy sauce, 2T sugar, 1T plum extract, 1t minced ginger, 1t oyster sauce, 6T water

1. To leftover yogurt (about 100g), add 2T whole grain mustard, 1T mayonnaise, 2t soy sauce, 2t honey, 1T olive oil, and (I meant to use cooking wine instead of the original recipe's sake, but I was out) 1T rum, and mix evenly. 2. Trim the connective tissue and tendons off the chicken tenderloin and soak in the yogurt from step 1. Let it marinate for about an hour — just enough time for a quick workout and a shower. 3. Sear the marinated chicken tenderloin from step 2 in a hot pan until golden. 4. Finely chop just the water dropwort stems. 5. Combine 3T soy sauce, 2T sugar, 1T plum extract, 1t minced ginger, 1t oyster sauce, and 6T water, mixing evenly. Adjust the water to taste. 6. Put rice in a bowl, pour over the sauce from step 5, and cover the rice with the water dropwort from step 4. Top with the chicken tenderloin from step 3 and a bit more of the sauce from step 5.