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Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves
Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves

Before you jump to Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One way to address this to start seeing some results is to realize that you do not have to alter everything at once or that you should entirely eliminate certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most important thing is to gradually switch to making healthier eating selections. In time, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to easy in the microwave! sake steamed chicken with umeboshi and shiso leaves recipe. To cook easy in the microwave! sake steamed chicken with umeboshi and shiso leaves you only need 5 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves:
  1. Provide 100 grams Chicken thigh meat
  2. Take 1 small Umeboshi
  3. Take 2 Shiso leaves
  4. Use 1 tsp Sake
  5. Take 2 tsp Soy sauce
Steps to make Easy in the Microwave! Sake Steamed Chicken with Umeboshi and Shiso Leaves:
  1. Place the chicken in a heatproof bowl, top with hand shredded umeboshi, and pour over the sake and soy sauce.
  2. Wrap with cling film, and microwave at 500 W for 2.5-3 minutes. When it's done, cut into bite sized pieces.
  3. If you like, line the serving plate with shredded cabbage and then place the chicken from Step 2 on top.
  4. Pour over the broth and then top with the julienned shiso leaves. Garnish with cherry tomatoes for a colourful finish.

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