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Steamed Sake Chicken

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Serves: 4
Ingredients:
500g / 1 lb 2 oz skinless chicken breasts
80ml / 2 1/2 fl oz sake
2 tablespoons lemon juice
4cm / 1 1/2 in piece fresh ginger, thinly sliced
2 tablespoons shoyu
1 tablespoon mirin
1 teaspoon sesame oil
1 spring onion, sliced on the diagonal, plus extra to garnish
1/2 small red pepper, skin removed, flesh cut into thin 3cm /1 1/4 in long strips
Method:

Place the chicken in a shallow dish, then pour over the combined sake, lemon juice, ginger and 1 teaspoon salt. Cover and marinate in the refrigerator for 30 minutes.

Combine the shoyu, mirin, sesame oil and spring onion in a small bowl and set aside.

Line a steamer with baking paper. Arrange the chicken, in the steamer. Fill a saucepan with 500ml / 17 fl oz water and sit the steamer over the top. Cover and cook over simmering water for 20 minutes, or until cooked.

Cut the chicken into bite-sized pieces, put into a serving bowl and drizzle with the shoyu mixture. Garnish with the pepper strips and extra spring onion. Serve with rice.


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