There is something about recipes that involve shredded chicken that draw me like a moth to a flame. Shredded chicken = comfort food in my book, and even things that sound a little outside my general area of expertise are too tempting to give up if the words “chicken” and “shred” are part of the equation.
Which is how I recently found myself in the sake section of our local liquor store, squinting at labels and pretending like I knew one sake from another. I finally picked one at random and brought it home, and then realized that I didn’t see the actual word “sake” anywhere on the label. Anywhere. Um.
This recipe sounds all exotic and all, but it basically comes down to steaming some chicken breasts in the sake until it is – I kid you not – the most tender, succulent chicken you have ever tasted in your life. I promise I am not exaggerating in any way. You take this completely perfect chicken, shred it (yes!!) and toss with a sauce made of ginger, soy sauce, orange juice, sherry, rice vinegar and a few other fabulous things. Pour it over some brown rice and scatter some scallions and sesame seeds on top. Which brings me to the other best part of this story. The recipe calls for “sesame seeds, preferably black.”
Black sesame seeds?
So I call my mom, and it goes like this:
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!