Wasabi-Flavored Chicken

Ingredients Serves 6

• 8 ounces (220g) chicken breasts or thighs (boneless)
• 1 bunch watercress, about 4 ounces (110g)

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon wasabi

Direction

1. Boil the chicken pieces for 15 to 18 minutes.
2. Drain and allow to cool, then shred finely by hand, and place in a large bowl.
3. Cut the watercress into 1-inch(2 1/2 cm) lengths, boil for 3 to 4 minutes, drain, and mix with the chicken.
4. Combine the soy sauce, mirin, and wasabi in a small bowl, then add to the chicken and watercress, and toss well.

Sancerre
Muscadet

“White meat, white wine” rings true in this case, as the mild flavors of the dish support a light to medium bodied fresh fruity wine with a lively acidity.  If you show restraint with the wasabi, Sancerre from the Loire is just the ticket.  It’s a dry white, with crisp acidity and marked Sauvigon flavors of gooseberries, citric fruits, or currant leaves that, in this case, match the watercress to perfection, as well as adding freshness.  A good alternative is a young Muscadet from the same region.  Look for “sur lie” on the bottle, since they have an extre complexity from being aged on their lees for an extended period (the less being the sediment of dead yeasts that accumulates at the bottom of the barrel after fermentation.)  This gives the wine fore flavor, fruit and often a slight spritziness, which further lifts the fruit.  Both are best consumed young so look for the youngest vintage.