Steamed Sake Chicken Recipe

Steamed Sake Chicken Recipe


500g Chicken breast fillets with skin on

1 teaspoon Salt

1/3 cup Sake

2 tablespoons Lemon juice

4 cm Fresh ginger, cut into very fine matchsticks


Sauce :

2 tablespoons Japanese soy sauce

1 tablespoon Mirin

1 teaspoon Sesame oil

1 Spring onion, sliced


Garnish :

2 Spring onions

1/2 small Red pepper (capsicum)


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.

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