Eating cheap in Tokyo: Chicken breast with capers and lemon

I know I’ve gone mostly raw lately but I do have some classic dishes that brewed in my kitchen when I had a “balanced” meat-carbs-veggie diet.

The kangaroo is also returning from his round-the-world business trip so I will probably pick up these old faves because I don’t think he would be enthused about going raw with me. He’s quite open-minded but has been a bit speechless at my recent lifestyle changes.

Here is what you need for this fail-safe dinner idea:

2 chicken breasts 450JPY
½ chopped onion 30JPY
2 garlic cloves negligible
1 tablespoon of capers 80JPY
1 cup of chicken stock (made from bones or half a chicken stock cube) negligible
1 splash of white wine (or mirin) negligible
1 bunch of asparagus 398JPY
1 packet of baby corn 120JPY

Cost per head: 539JPY

Before you kick off the chicken, wash the veggies and stick them into the fish grill. Drizzle with olive oil and shake some herbs over the ensemble if you like.

Pan fry the chicken breast pieces until they brown a little. Remove from the pan and chuck in the garlic and onion on some olive oil. Once the onion turns translucent, pour in the chicken stock on high heat. After a minute, lower the heat to moderate and splash in the white wine. Add the capers and the chicken breast, then let them broil till cooked.

Squeeze in some lemon juice and it’s ready to serve.

It’s certified kangaroo sick food, so you’ve got to try this quick, delicious recipe. It’s quite light and lemony but with a savoury kick — you won’t regret it.

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