RECIPES OF JAPAN

Ingredients

500 gm

1 tsp

1/3 cup

2 tbsp

4 cm

Sauce :

2 tbsp

1 tbsp

1 tsp

1

Garnish :

2

1/2 small

Chicken breast fillets with skin on

Salt

Sake

Lemon juice

Fresh ginger, cut into very fine matchsticks

Japanese soy sauce

Mirin

Sesame oil

Spring onion, sliced

Spring onions

Red pepper (capsicum)

1. Use a fork to prick the skin on the chicken in several places
2. Place the chicken, skin-side up, in a shallow dish and sprinkle with the salt
3. Combine sake, lemon juice and ginger in a bowl; pour over chicken, cover and marinade in the refrigerator for 30 to 40 minutes
4. To make sauce: combine the soy sauce, mirin, sesame oil and spring onion in a small bowl
5. To make garnish: peel the outside layer from the spring onions, then cut finely into diagonal pieces. Lay the red 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 top layer
6. Cut the pepper into very fine 3 cm strips
7. Line the base of a bamboo or metal steamer with baking paper
8. Arrange the chicken, skin-side up, in the steamer
9. Fill a wok or frying pan with 2 cups of water and sit the steamer in the pan
10. Cover, cook over gently boiling water for 15 to 20 minutes or until chicken is cooked
11. Cut the chicken into bite-sized pieces (remove the skin if you prefer); arrange in the centre of a serving plate and drizzle over the sauce
12. Arrange pepper strips in a bundle on the side of the serving dish, scatter spring onion over chicken

Serve warm or cold, with rice if desired