Sake-Steamed Chicken

Sake-Steamed Chicken is a dish of Japanese origin usually served as an hors d’oeuvre or first course. No accompaniment is needed other than some sake to drink.

2 whole chicken breasts, skinned, boned and cut INTO 1-inch slices

6 fl. oz. sake

1 tablespoon sugar

1 teaspoon soy sauce

½ teaspoon monosodium glutamate (optional)

Place the sliced chicken breasts in a shal-low dish and pour over the sake. Leave to marinate for 1 hour, at room temperature.

Remove the chicken slices from the dish, reserving the marinade.

Place the chicken, in one layer, in the upper part of a steamer. Fill the base three-quarters full of hot water and fit on the steamer. Steam the chicken over moderately low heat for 10 minutes.

Meanwhile, preheat the grill to high. To make the sauce, pour the reserved marinade into a small saucepan and add the sugar, soy sauce and mono-sodium glutamatc, if you are using it. Stir

Delicate Sake-Steamed Chicken served as a first course in Japan. well and place the pan over moderate heat. Bring the liquid to the boil, stirring constantly. Remove the pan from the heat.

Remove the steamer from the heat and remove the chicken slices from the steamer. Place the chicken slices on the rack in the grill pan and, using a pastry brush, coat them with some of the sauce. Grill for 3 minutes on each side, basting occasionally with the sauce.

Transfer the chicken to a warmed serving dish and pour over the remaining sauce. Serve immediately.

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