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.
2 skinless and boneless chicken breasts
5 shiitake mushrooms, thinly sliced
3 ginger slices, sliced thinly
1/4 bell pepper, sliced thinly
1 teaspoon ponzu sauce
A dash of white pepper
2 tablespoons sake (Japanese rice wine)
1 teaspoon ginger juice
Scallions (spring onions), cut to wispy long strips
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.
For best results, use drinking sake, any grade, rather than cooking sake.
wiffy is the author of local food blog Noob Cook. Her blog is a collection of the successful recipes she has whipped up, and she hopes that by sharing them, she will spread the love for cooking.