Perfectly Moist and Juicy Steamed Chicken Breast

• 1 large boneless chicken breast, about 250-300g/9-10.5 oz
• 1 slice fresh Ginger (or try a bay leaf)
• 1 green onion top or 1/4 onion sliced
• 1/2 tsp salt
• 50 ml white wine or sake (1/4 cup)
• to taste Pepper

1. It's not necessary, but I usually cut a couple of shallow slices, or poke holes into to the thickest parts of the breast to help make sure the heat reaches through the entire piece.
2. Add onion tops, ginger and chicken skin-side down to a heavy pot.
3. Sprinkle in salt and pour in the sake or wine.
4. Cover with lid and heat on medium heat.
5. When it starts to simmer, turn heat to low and let cook for 5-6 minutes.
6. After 5 minutes, turn off heat and let the pot sit as is, with the lid on.
7. It usually takes 10-15 minutes for the chicken to finish, depending in how big the breast is and whether or not you cut small slices in it.
8. Cut into the thickest part to make sure the chicken is cooked.
9. If it's still too pink, recover pot and let sit for a few more minutes.
10. (or steam for another 1 minute)
11. Once it's done, slice into pieces or pull apart with fingers.
12. Sprinkle on some pepper if you like.
13. You can eat right away or save any chicken that you don't use right away in the refrigerator for a couple of days!
14. To keep it moist, save the chicken along with the juices from the pot.

chicken breast, ginger, green onion, salt, white wine, pepper

Taken from cookpad.com/us/recipes/282543-perfectly-moist-and-juicy-steamed-chicken-breast (may not work)