Steamed Chicken with Ginger-Lemon Sauce
A healthy chicken dish steamed in the microwave. The light sauce goes perfectly with the tender and moist chicken.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Excludes time needed to dry marinate the chicken.
Ingredients (Serves 2)
- 1 chicken breast (250 g)
- 2 slices ginger (thinly sliced)
- 1 Japanese leek (green portion)
- 1 piece ginger (minced)
- 1 tbsp lemon juice
- 1/2 tbsp fish sauce
- 1/2 red onion
- 2 pieces myoga
- 1 tbsp sake
- 1/3 tsp salt
- A pinch of pepper
- 600 ml water
- 1 ice cube
- 1 tbsp rice vinegar
Use a fork to prick all over the skinless side of the chicken breast. Sprinkle with sake and a pinch each of salt and pepper. Rub the seasonings into the chicken. Put 1 slice of ginger in a heat-resistant dish. Place the chicken skin-side up on top of the ginger. Top with the other slice of ginger and green leek. Set aside for 7-8 minutes to dry marinate.
Cover with plastic wrap and microwave (600W) for 4 1/2 to 5 minutes. Leave in the microwave for 3-4 minutes until the dish is cool enough to handle.
Cut the red onion into thin slices. Cut the myoga lengthwise in half and then diagonally into thin slices. Mix together 600 ml water, 1 ice cube, and 1 tbsp of rice vinegar. Soak the onion and myoga in the vinegar solution for approx. 5 minutes. Drain thoroughly and plate.
Combine the [Ginger-lemon sauce] ingredients with the juice leftover from steaming the chicken and mix well.
Remove the skin and lay the blade at an angle to cut the chicken breast into diagonal slices. Place over the plated onion and myoga and serve with the [Ginger-lemon sauce].