Step 1
For the poached chicken, place the chicken breasts in a saucepan with the sake and cover with water. Season with salt and place on a high heat. As soon as it comes to a boil, remove from the heat and set aside for 10-12 minutes, then remove from the poaching liquid. Allow to cool, and slice.
Step 2
For the ponzu, place the mirin in a small saucepan and bring to a boil. Set aside and allow to cool. In a bowl, combine the cooled mirin, soy sauce, the lemon and lime juice and the bonito flakes and set aside for 10 minutes. Strain through a fine mesh sieve into a jug and discard the bonito flakes.
Step 3
Cook the somen noodles according to the directions on the packet. Drain and run under cold water. Divide between four serving bowls.
Step 4
Top each bowl of noodles with some sliced chicken, sliced cucumber, spring onions, grated ginger and a sprinkle of sesame seeds. Pour over the ponzu, reserving any extra for another use, and serve.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
