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Marinated Steamed Sake Chicken

A recipe from the Good Food collection.

Ingredients

Marinated Steamed Sake Chicken
Marinated Steamed Sake Chicken
500 g (1 lb) chicken breasts, with the skin on
1 teaspoon salt
⅓ cup (80 ml/ 2¾ fl oz) sake
2 tablespoons lemon juice
4 cm (1½ inches) fresh ginger, peeled, cut into very fine matchsticks 
Sauce
2 tablespoons Japanese soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1 spring onion, sliced 
Garnish
2 spring onions
½ small red capsicum

Method

 

  1. Use a fork to prick the skin on the chicken in several places. Place chicken, skin-side-up, in a shallow dish; sprinkle with the salt. Combine sake, lemon juice and ginger in a small bowl; pour over the chicken and marinate for 30–40 minutes.
  2. To make Sauce: Combine the soy, mirin, sesame oil and spring onion in a small bowl; set aside.
  3. To make Garnish: Peel the outside layer from the spring onions, then cut finely into diagonal pieces. Lay the capsicum flat on a board, skin-side-down. Holding a knife in a horizontal position, cut just under the membrane surface to remove the top layer; discard top layer. Cut capsicum into very fine 3 cm (1¼ inch) strips.
  4. Line the base of a bamboo or metal steamer with baking paper. Arrange the chicken, skin-side-up, in steamer. Fill a wok or frying pan with 2 cups of water; sit the steamer in the pan. Cover, cook over gently boiling water 15–20 minutes, or until chicken is cooked.
  5. Cut the chicken into bite-sized pieces (remove skin if you prefer); arrange in the centre of a serving plate and drizzle with soy sauce mixture. Arrange capsicum strips in a bundle on the side of serving dish, scatter spring onions over chicken. Serve warm or cold, with rice, if desired.

 

Note: You may use any steamer, or sit a trivet in the base of a frying pan and top with a dinner plate. Arrange the chicken in a single layer on plate, pour about 2 cm (¾ inch) of water into pan, then cover, and cook.

Nutrition Per Serve:

 

Protein 25 g;
Fat 15 g;
Carbohydrate 5 g;
Dietary Fibre 1 g;
Cholesterol 75 mg;
1085 kJ (260 cal)

 

Main ingredient:
Chicken
Cuisine:
Asian
Course:
Main-course

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