Sake-steamed chicken salad
Cooking sake is less expensive than regular sake and is available from Asian food stores or the Asian section of larger supermarkets.
Have your say
- 250 ml (9 fl oz/1 cup) cooking sake
- 100 ml (3 1/2 fl oz) chicken or vegetable stock
- 5 cm (2 inch) piece ginger, grated
- 2 garlic cloves, crushed
- 6 coriander (cilantro) roots, washed well
- 4 black peppercorns, cracked
- 2 bay leaves
- 600 g (1 lb 5 oz) boneless, skinless chicken breast, cut into thin strips
- 75 g (2 1/2 oz) watercress, trimmed, or 100 g (3 1/2 oz) other salad leaves
- 3 spring onions (scallions), sliced
- 4 tablespoons olive oil
- 1 tablespoon red or white wine vinegar
- 2 tablespoons chopped coriander (cilantro) leaves
- 2 tablespoons chopped flat-leaf (Italian) parsley
1. Combine the sake, stock, ginger, garlic, coriander roots, peppercorns and bay leaves in a jug. Put the chicken strips in a heatproof shallow dish that fits into a large steamer and pour the sauce over the chicken. Toss to mix well.
2. Put the dish in the steamer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 20–25 minutes, or until the chicken is cooked through, turning the chicken a couple of times during cooking to prevent it all sticking together. Remove the chicken from the liquid, reserving the liquid.
3. Meanwhile, to make the dressing, combine the oil and vinegar with 3 tablespoons of the cooking liquid and whisk well to combine. Add the coriander and parsley and season with salt and freshly ground black pepper. Spoon half of the dressing over the chicken, mix well, then leave to cool.
4. Put the chicken and watercress in a bowl, drizzle with the remaining dressing and scatter the spring onion over the top.