Japanese cuisine · Meat & Kebab

Tori no Sakamushi

Chicken breast steamed with sake and leek, sliced juicy and served with ponzu.

Ingredients · for 4 servings

• 4 chicken breast fillets
• 4 tbsp sake
• 1 leek
• 1 piece ginger (4 cm)
• 4 tbsp ponzu (or substitute 3 tbsp soy sauce + 1 tbsp lemon juice)
• 1 tbsp sesame oil
• 1 tsp salt
• 1 bunch spring onions
• 1 tsp toasted sesame seeds

Instructions

1. Pat the chicken breast fillets dry, rub all over with the salt and let sit at room temperature for 15 min.
2. Cut the leek into 5 cm lengths and halve lengthwise, cut the ginger into thin slices.
3. Lay the leek and ginger slices as a bed in a heatproof dish, place the fillets on top and pour over the sake.
4. Set the dish in a steamer basket over boiling water and steam covered for 15-18 min., until the released juices run clear and the meat is no longer translucent at its thickest point.
5. Let the fillets rest in the closed pot for 10 min., then cut across the grain into 1 cm thick slices - catching the juices.
6. Arrange the slices on the steamed leek, drizzle with ponzu, 2 tbsp of the juices and the sesame oil, and serve warm sprinkled with spring onion rings and sesame seeds.