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Foraging with Alexis Nikole Nelson.
The clean, delicate notes of sake and the brightness of citrus are ideal for chicken breasts. The chicken is finished with a simple sauce made from a small amount of the poaching liquid combined with umami-packed miso, a little oil for richness and citrus juice for bracing acidity. Savory-sweet furikake, a Japanese nori, sesame and bonito blend typically sprinkled on rice, is a delicious garnish for this dish, but toasted sesame seeds are excellent, too. Serve with rice and a lightly dressed slaw. It's important to use freshly squeezed lemon or lime juice in this recipe; the juiced halves are used in the poaching liquid.
tablespoons lemon juice OR lime juice, juiced halves reserved (see note)
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