Chicken breast "Japan" in crispy sesame breading on mixed rice with coconut yogurt sauce

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 150 g each
• 25 ml peanut oil
• 50 ml sake
• 25 ml liqueur (plum liqueur)
• 25 ml white wine, semi-dry
• 25 ml soy sauce, light
• 25 ml coconut water
• Five-spice powder
• 1 tsp lemongrass, ground
• curry powder
• Pepper, white
• Salt
• 100 g white sesame seeds
• 2 tbsp rapeseed oil
• 250 g long grain rice
• 3 tbsp peanut oil
• 1 pinch of salt
• Marinade of the chicken breast
• 100 g bamboo shoot(s), pickled
• Turmeric powder
• 100 ml vegetable stock
• 10 tbsp natural yogurt, 3.5% fat
• 1 tbsp, heaped cornstarch
• some water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 15 minutes

Mix together a spicy marinade from peanut oil, sake, plum liqueur, white wine, soy sauce, coconut water, five-spice powder, lemongrass, curry powder, pepper, and salt. Rinse the chicken breast fillets thoroughly, pat dry with kitchen paper, and marinate for at least two hours. Remove the chicken breast fillets from the marinade and immediately roll them in the sesame seeds until evenly coated. Preheat the oven to 150°C (300°F). Meanwhile, pour the rapeseed oil into a baking dish, ensuring the bottom is well covered, and place the chicken breast fillets side by side, keeping them airy. Then place the baking dish in the hot oven for a total of 50 minutes. Ten minutes before the end of the cooking time, increase the oven temperature to 200°C (400°F). Reserve the marinade for the sauce. Meanwhile, brown the rice in the peanut oil in a large pan, then add it to a pot of boiling salted water and cook according to the package instructions for about 20 minutes. Meanwhile, pour the marinade into a saucepan, add the bamboo shoots, season with turmeric powder to give the sauce a nice color, and simmer for a few minutes. Let it cool slightly, then add the vegetable stock and some of the rice water. Stir in the yogurt. Dissolve the cornstarch in the lukewarm water, add it to the sauce, and bring it to a boil briefly.