Marinated Steamed Sake Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes + 30-40 minutes marinating 15 to 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb chicken breasts, with the skin on 1 teaspoon salt 1/3 cup sake
2 tablespoons lemon juice 1-1/2 inches fresh ginger, peeled, cut into very fine matchsticks SAUCE: 2 tablespoons Japanese soy sauce
1 tablespoon mirin 1 teaspoon sesame oil 1 green onion, sliced
GARNISH: 2 green onions 1/2 small red bell pepper



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 green onion in a small bowl; set aside.
3 TO MAKE GARNISH: Peel the outside layer from the green onions, then cut finely into diagonal pieces. Lay the bell pepper 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 the top layer. Cut the pepper into very fine 1/4 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 to 20 minutes, or until chicken is cooked.
5 Cut the chicken into bite-sized pieces (remove skin if you prefer); arrange in the center of a serving plate and drizzle with soy sauce mixture. Arrange pepper strips in a bundle on the side of serving dish, scatter green onions over chicken. Serve warm or cold, with rice, if desired.
6 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 3/4 inch of water into pan, then cover, and cook.

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