Chicken Tenderloin and Water Dropwort Rice Bowl

Ingredients

• 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

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   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. 02

   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. 03

   Sear the marinated chicken tenderloin from step 2 in a hot pan until golden.

4. 04

   Finely chop just the water dropwort stems.

5. 05

   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. 06

   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.