Health Recipes 11: Sake Steamed Chicken
- Uma Pushpanathan
March 26, 2017
Per serving: 800 kJ
Preparation and Cooking Time: 40 minutes
300 gms chicken breast - with skin on
1 tbsp salt
30ml sake or white wine
8 thinly slice cucumber - like ribbons
8 pieces lettuce
2 wedges lemon
3 tbsp light Japanese soya sauce
To taste wasabi
3 cm white radish insert with a 3cm bird chilli
100ml lemon juice
100ml light Japanese soya sauce
1 tbsp mirin
1 tbsp sake or white wine
1 inch kelp - wipe it with a wet cloth
1/2 tsp bonito flakes
Mix all the ingredients in a bottle and set aside for 24 hours.
Then give it a good shake.
Strain and put it into a bottle and keep it in the fridge.
1. Make tiny incisions on the skin of the chicken and marinade with sake and salt for 20 minutes.
2. Steam the chicken uncovered for 15 minutes or until it is cooked.
3. Remove from steamer and set aside and when chicken is cooled, slice into 8 slices.
4. Marinade the cucumber ribbons with a little salt for about 2 minutes and then squeeze out the water. Set aside.
5. Pat dry the lettuce. Arrange it on a flat plate.
6. On the lettuce arrange the sliced chicken.
7. Place the cucumber ribbons and lemon wedges on the plate with the chicken.
8. On 2 sauce plates - one with the ponzu sauce and wasabi and the other with grated radish.
9. Serve the chicken cold with hot calrose rice and a stir fried vegetable.
Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.
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