Ingredients
- 600g boneless, skinless chicken breast - cut into bite sizes
- 2 leek (about 300g) - cut into bite sizes
- 200g wheat berries - boil according to package directions (I use ebly brand)
- 1 tbsp sesame oil
- dash of salt
-
- 1 carrot - cut into julienne
- 1 onion - chopped
-
- 40g miso
- 15g mayonnaise
- 2 tbsp cooking wine or cooking sake
- 10g mustard
- 20g apricot jam
- 4 tbsp heavy cream
- 1 tsp gochujang
- dash of salt
-
- 250g mozzarella cheese
- Ingredient A -
Instructions
- 1. In a frying-pan, heat 1 tbsp sesame oil and fry cooked wheat berries for a few minutes, add salt to season. Place it in baking dish and set aside.
- 2. In a bowl, add chicken, leek, carrot and onion. Add all the ingredient A and mix well to coat with the ingredients.
- 3. In a skillet, heat 2 tbsp oil and cook chicken and vegetables from #2 until no longer pink. Place over the wheat in a baking dish. Pre-heat the oven to 180℃.
- 4. Sprinkle cheese and bake for about 40min.
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