| １ |
Strip the tendons off the chicken and sprinkle with the sake. Cover it with plastic wrap and cook in a microwave oven. Tear it into thin strips. |
| ２ |
Cut the beanstalks into bite-size pieces. Cut the mushrooms into 5mm-wide slices. |
| ３ |
Combine the stock and seasonings in a pan and cook the mushrooms and beanstalks briefly. Remove from the heat and add the chicken. Place the pan in a cold water bath and let it stand until the ingredients are well seasoned. |
| ４ |
Place in a serving dish and sprinkle with roughly crushed sesame seeds. |
