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

1. 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.
2. Microwave for 3 minutes at 600 W, flip over the chicken, then microwave for 3 more minutes.
3. Remove the kombu and chicken then microwave the soup for 2 more minutes.
4. 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.
5. 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)