Use a fork to prick the skin on the chicken in several places. Place t he chicken, skin-side up, in a shallow dish; sprinkle with
the salt. Combine sake, lemon juice and ginger in a bowl; pour over chicken,
cover and marinade in the refrigerator for 30 to 40 minutes.
To make sauce: Combine the soy sauce, mirin, sesame oil and spring
onion in a small bowl.
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.
Cut the pepper into very fine 3 cm strips. Line the base of a bamboo or metal steamer with baking paper. Arrange the chicken, skin-side up, in the steamer. Fill a wok or frying pan with 2 cups of water; sit the steamer in
the pan. Cover, cook over gently boiling water for 15 to 20 minutes or until
chicken is cooked. 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. 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.