/ Steamed Chicken breast

2



1
1
1
60g





300ml
100ml
80ml
40g
1


1. 10
2. (1)2
3.600w2
4.(3)
5.30()
6.2
7.(6)
8.

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Here is what you'll need!
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Steamed Chicken breast
Servings: 2

INGREDIENTS
Chashu
1 chicken breast
1 tablespoon sake
1 teaspoon salt
60g maitake-mushroom

Some leek strips (for toppings)
Some broccoli sprouts (for toppings)

Soup
300ml water
100ml sake
80ml soy sauce
40g sugar
1 clove garlic (grated)

PREPARATION
1. Put sake and salt over chicken breast and rest for 10 minutes. Poke the chicken skin with a fork. Pat dry with paper towels. Use the dull side of the knife, pound the chicken to flatten evenly
2. Break maitake-mushrooms and place on the chicken, then roll. Plastic-wrap it tightly.
3. Microwave the wrapped chicken on a plate (microwave-safe) for 2 minutes at 600W. Turn over, then 2 more minutes.
4. Heat all ingredients for soup and the chicken (3, remove the plastic) in a pan over medium heat.
5. Turn down the heat to low once boiling. Simmer for 30 minutes with a small wooden/paper/silicon lid resting directly on the chicken. (Its Japanese cooking trick called Otoshibuta.) Spoon soup over the chicken a few times to keep moisturized while simmering.
6. Turn off the heat, rest for 2 hours.
7. Remove the chicken from the pan and cut into small slices. Simmer and thicken the soup over high heat to make sauce.
8. Place the chicken slices on a plate and pour some sauce. Serve with leek strips and broccoli sprouts as you like.
9. Enjoy!

#TastyJapan #

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