Tender Steamed Chicken
- 300 grams Chicken breast
- 1/4 Grated onion
- 50 ml Sake
- 25 ml Mirin
- 1 3-cm square Kombu
- 10 cm's worth Japanese leek (white section), minced
- 1 tsp Grated ginger
- 1/2 tsp Salt
- 1 tbsp Sesame oil
- 1 dash Black pepper
- 1 tiny pinch Sugar
- Put the chicken breast and the -marked onion, sake, mirin, and kombu (cut into pieces) into a heat-resistant bowl, wrap in plastic wrap, then let sit for about 1 hour.
- Microwave for 3 minutes at 600 W, flip over the chicken, then microwave for 3 more minutes.
- Remove the kombu and chicken then microwave the soup for 2 more minutes.
- Add the -marked ingredients to the soup from Step 2 (with the alcohol now evaporated off), return the chicken, then let sit in the refrigerator for 1 hour.
- Slice the chicken into desired sizes, drizzle on the soup (savory sauce), and serve.
chicken breast, onion, sake, mirin, section, ginger, salt, sesame oil, black pepper, sugar
Taken from cookpad.com/us/recipes/153438-tender-steamed-chicken (may not work)