Steamed sake chicken recipe

Recipes
By wiffy
11 January 2011 3:25 PM Updated 29 Nov 2015
DIFFICULTY LEVEL
2 Servings
15 Mins
25 Mins
AsianChinese
Steamer
 
A twist to the traditional steamed chicken with Chinese wine.
This is an easy recipe for steamed chicken. The mild sake flavour not only imparts a refreshing taste to the steamed chicken, it also helps to tenderise it.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
2 chicken breasts
5 shiitake mushrooms
3 ginger slices
1/4 bell pepper
sea salt
MARINADE SAUCE:
1 teaspoon ponzu sauce
White pepper
2 tablespoons sake (Japanese rice wine)
1 teaspoon ginger juice
GARNISHING:
Lettuce leaves
Scallions (spring onions)

Method

1
 
Make piercings on the chicken breasts with a fork and rub a small amount of sea salt all over. Place chicken breasts in a deep steaming plate and pour marinade sauce over. Marinade for at least 1/2 hour in the fridge.
2
 
Just before steaming, scatter sliced mushrooms, bell peppers and sliced ginger over the chicken. Seal the plate with aluminum foil and steam the chicken over high heat for about 20 minutes.
3
 
Line the bottom of a deep serving plate with lettuce. Arrange cooked chicken breasts, bell pepper and mushrooms on top of lettuce.
4
 
Pour the steaming liquid over the chicken, leaving behind the last bit of sediment at the bottom. Drizzle an additional tablespoon or two of sake and mix it in with the sauce if you like a deeper sake flavour. Garnish with scallions.
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Cooking Card

Steamed sake chicken recipe

By wiffy
Preparation time
15 Mins
Cook time
25 Mins
Yield
2 Servings

Main Ingredients

2 chicken breasts
5 shiitake mushrooms
3 ginger slices
1/4 bell pepper
sea salt
MARINADE SAUCE:
1 teaspoon ponzu sauce
White pepper
2 tablespoons sake (Japanese rice wine)
1 teaspoon ginger juice
GARNISHING:
Lettuce leaves
Scallions (spring onions)

Instructions

  1. Make piercings on the chicken breasts with a fork and rub a small amount of sea salt all over. Place chicken breasts in a deep steaming plate and pour marinade sauce over. Marinade for at least 1/2 hour in the fridge.
  2. Just before steaming, scatter sliced mushrooms, bell peppers and sliced ginger over the chicken. Seal the plate with aluminum foil and steam the chicken over high heat for about 20 minutes.
  3. Line the bottom of a deep serving plate with lettuce. Arrange cooked chicken breasts, bell pepper and mushrooms on top of lettuce.
  4. Pour the steaming liquid over the chicken, leaving behind the last bit of sediment at the bottom. Drizzle an additional tablespoon or two of sake and mix it in with the sauce if you like a deeper sake flavour. Garnish with scallions.

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