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Product description:
Prep: 25 minutes & 30 minutes to marinate
Cooking: 15-20 minutes
Serves 4
500g chicken breast fillets (With the skin)
1 teaspoon salt
⅓ cup cooking sake (Mirin)
2 tablespoons lemon juice
4 cm fresh ginger, cut into fine matchsticks
2 spring onions, sliced into thin strips, for garnish
½ small red pepper, sliced into thin strips, for garnish
2 tablespoons soya sauce
1 tablespoon mirin (cooking sake)
1 teaspoon sesame oil
1 spring onion, sliced
Use a fork to prick the skin on the chicken in several places. Place the chicken, skin-side up, in a shallow dish; sprinkle with salt. Combine the sake, lemon juice and ginger in a bowl; pour over the chicken, cover and marinate in the refrigerator for 30 – 40 minutes.
To make the sauce; combine the sauce ingredients in a small bowl
Line the base of a bamboo steamer with baking paper. Arrange the chicken, skin-side up, on the baking paper. Fill a wok or pot with 2 cups of water and place the steamer over the pot/wok of water.
Cover and cook gently over boiling water for 15-20 minutes, or until the chicken is coked and tender.
Cut the chicken into bit-sized pieces (Removing the skin if you prefer); arrange in the centre of a serving plate and drizzle over the sauce. To garnish, sprinkle the spring onion over the chicken and arrange the pepper strips on the side of the plate.
Cooking: 15-20 minutes
Serves 4
Ingredients
500g chicken breast fillets (With the skin)
1 teaspoon salt
⅓ cup cooking sake (Mirin)
2 tablespoons lemon juice
4 cm fresh ginger, cut into fine matchsticks
2 spring onions, sliced into thin strips, for garnish
½ small red pepper, sliced into thin strips, for garnish
Sauce ingredients
2 tablespoons soya sauce
1 tablespoon mirin (cooking sake)
1 teaspoon sesame oil
1 spring onion, sliced
Step 1
Use a fork to prick the skin on the chicken in several places. Place the chicken, skin-side up, in a shallow dish; sprinkle with salt. Combine the sake, lemon juice and ginger in a bowl; pour over the chicken, cover and marinate in the refrigerator for 30 – 40 minutes.
Step 2
To make the sauce; combine the sauce ingredients in a small bowl
Step 3
Line the base of a bamboo steamer with baking paper. Arrange the chicken, skin-side up, on the baking paper. Fill a wok or pot with 2 cups of water and place the steamer over the pot/wok of water.
Cover and cook gently over boiling water for 15-20 minutes, or until the chicken is coked and tender.
Step 4
Cut the chicken into bit-sized pieces (Removing the skin if you prefer); arrange in the centre of a serving plate and drizzle over the sauce. To garnish, sprinkle the spring onion over the chicken and arrange the pepper strips on the side of the plate.
