Steamed Chicken 蒸し鶏
Author: Naoko Yoshioka
Recipe type: Main Dish, Chicken
Cuisine: Japanese
Serves: 4
- 2 chicken tights
- ⅓ tsp salt
- 2tbsp sake
- Make holes in the chicken skin with a fork, and make a few scores between the flesh and the fat, remove the gristle and slit it open.
- In a vat, sprinkle the salt and sake, in this order , over the chicken and knead. Let stand for 10 min.
- Place the chicken in a hot steamer, over high heat for about 15min.
- Lightly steam until you are able to stick a bamboo skewer through the chicken and its juice easily flows out.
- Remove the hot steamed chicken, wrap it in plastic film and flip it at 5 min intervals to prevent the surface from drying. Let stand cool for 1 hour.
- Cut the chicken in half lengthways followed by smaller shaving cut, and arrange it a plate.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2009/12/17/steamed-chicken/
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