Porched chicken tenderloin is surprisingly tender and moist. The amazing flavour developed by combining mustard and miso also surprises you. It’s a really delicious dish.
Prep Time includes the time to rehydrate wakame seaweed.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Chicken: If the chicken tenderloin came with thin transparent membranes around the flesh, gently remove them. Remove the tendon as per the section, HOW TO REMOVE THE TENDON FROM A CHICKEN TENDERLOIN in my post Marinated Chicken Tenderloin.
Wakame Seaweed: If you are using dehydrated wakame seaweed, soak it in water for 5 minutes, then squeeze the water out. If you are using salted fresh wakame, rinse it to remove salt, then soak in water for a few minutes and squeeze the water out. If your wakame seaweed is not pre-cut, cut it into 2-3cm / 2” square pieces.
Place the chicken tenderloins in a small saucepan that can snuggly fit the chicken pieces in.
When the colour of the bottom and sides of the chicken pieces change to whitish colour, turn them over and cook for 15 seconds or so. Remove the scum as it rises.
Put miso, sugar, and mustard in a small bowl and mix well until there are no lumps in the mixture.
Add vinegar in a few batches and mix the paste well to incorporate the liquid into the paste before adding the next batch of vinegar. The dressing should not be runny but should not be thick either (note 5).
Using a sogi-giri cutting method (slanting cut), slice each tenderloin into 1cm thick pieces (note 6).
1. My chicken tenderloins were 150g / 5.3oz in total. Depending on the size of your tenderloin, you may reduce/increase the number of tenderloins because the amount of dressing is just right for the total volume of ingredients.
2. 20g / 0.7oz equates to about 2g / 0.07 oz of dehydrated (dried) wakame seaweed
3. I used Saikyo miso which is the best sweet shiro miso in my view. If you don’t have shiro miso, you can use brown miso. But increase the amount of sugar to 1 tbsp as shiro miso is sweeter than brown miso. It is better to use smooth miso paste so that you can maintain a smooth texture of the dressing.
4. I prepare the cucumbers and seaweed while letting the chicken cool down after poaching.
5. When you scoop the dressing with a spoon and tilt the spoon, the dressing should dribble easily.
If your paste is lumpy, put it through a fine mesh sieve or muslin to smooth it.
6. If you like, you can simply cut the tenderloin into small bite-size pieces.
7. Mustard-miso dressing can keep for a month in the fridge.
8. Nutrition per serving.
calories: 101kcal fat: 1.6g (3%) saturated fat: 0.3g (1%) trans fat: 0g polyunsaturated fat: 0.5g monounsaturated fat: 0.4g cholesterol: 27mg (9%) sodium: 792mg (32%) potassium: 219mg (6%) carbohydrates: 9.7g (3%) dietary fibre: 1g (4%) sugar: 7.9g protein: 10.3g vitamin a: 0% vitamin c: 1.4% calcium: 1.7% iron: 6.4%