Name: Quick chicken and gratin
Yield: 5 people
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; - Ingredient A -; 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

Quick chicken and gratin

Persons

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

- Ingredient A -

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

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.

Gyoza gratin

Persons

Ingredients

4 garlic cloves - finely chopped
30g fresh ginger - finely choppped
450g ground pork
1 eggplant - cut into 1cm cubes
1 napa/chinese cabbage- cut into bite-size pieces
150g grated cheese or more

- Ingredient A -

1 tsp kosher salt
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp black vinegar (or rice vinegar, apple cider vinegar)
1 tbsp red chili oil

For the glue

1 1/2 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water
1 package of gyoza wrappers (200g)

For the sauce

2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp apple cider vinegar

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
3. Preheat oven to 200℃ (390°F) degree.
4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.
5. Bake in preheated oven for 40 minutes.
Serve hot