Ingredients ( Makes 4 serving)

4 ounces(115g)skinned and boned chicken breast

1 tablespoon(15mL) plus 1 teaspoon(5mL)sake

3/4 teaspoon(4mL)salt

3 cups(750mL)water

6 medium stalks asparagus

1 piece(1-inch or 2.5cm square)yuzu orange rind
(Please use any kind of citrus fruits rind , if you can't get yuzu orange.)

3 tablespoons(45mL)soy sauce

1/2 teaspoon(2mL)prepared Japanese mustard

1.

Cut chicken horizontally into 1/2-inch(1.3cm) thick pieces. Place chicken in small saucepan; sprinkle with1tablespoon(5mL) sake and1/2 teaspoon(2mL) salt. Let stand 10 minutes.

2.

Add 1 cup(250mL) water to chicken; heat to boiling over high heat. Reduce heat to low; simmer until chicken is cooked through, 2 to 3 minutes. Drain chicken, reserving 1 tablespoon(15mL) of cooking liquid. Cool completely

3.

Cut asparagus stalks into 1-inch(2.5cm) lengths. Heat remaining 2 cups(500mL) 1/4teaspoon(1mL) salt to boiling in medium saucepan; add asparagus. Reduce heat to medium; cook until asparagus is crisp- tender, 3 to 5 minutes. Drain asparagus; cool completely.

4.

Cut yuzu orange rind into 1/16-inch(2mm) wide strips; reserve. Break chicken into 1/2-inch × 1inch(1.3×2.5cm) strips. Combine chicken and asparagus in mediun bowl.

(Please use any kind of citrus fruits rind , if you can't get yuzu orange.)

5.

Place reserved cooking liquid,remaining 1 tablespoon(15mL) sake, the soy sauce and mustard in small bowl; mix well. Pour mixture over chicken and asparagus; toss lightly to coat. Divide mixture evenly in 4 small bowls, if desired. Sprinkle with lemon strips.