Recipes » Anthony Worrel Thompson's Steamed Chicken

Serves 4

  • Ingredients
  • 4 x Organic boneless chicken breasts
  • Olive oil
  • 6 tablespoons Shoyu
  • 7 tablespoons Mirin
  • 4 tablespoons Sake

Method:

1. Heat a non-stick frying pan with a little olive oil, fry the chicken breasts on a high heat, skin side down first, for about 3-4 minutes on each side until a light golden colour. Drain on paper towels.

2. Mix together the shoyu, mirin and sake. Add the chicken and turn in the mixture to thoroughly coat. Leave in the mixture skin side up for about 30 minutes to marinate, turn the chicken breasts over after 15 minutes.

3. Remove the chicken breasts from the marinade and place on a wire rack in a steamer. Steam on a high heat for about 10 minutes, then turn the chicken over and continue to steam for 7 minutes. Strain keeping the juice from the steamed chicken breasts.

4. Place the chicken back into the marinade for 2-3 minutes. Then transfer to a chopping board and slice into quarter inch slices. Serve with a little of the reserved chicken juice over the top.

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