清酒蒸鸡

Steamed Sake Chicken
清酒蒸鸡

佐料：日本清酒5汤匙，柠檬汁2汤匙，盐1/3汤匙，生姜2汤匙。

主料：鸡腿一只（250克）或鸡胸。

酱汁：生抽1汤匙，味啉1/2汤匙，芝麻油1/2汤匙，葱末1汤匙。

做法：

  1. 鸡腿洗净，用叉子在表面戳几下，方便腌制入味。
  2. 将清酒、柠檬汁、盐搅拌均匀。将鸡腿抹上调好的佐料并腌制至少2个小时。
  3. 取出腌好的鸡腿，蒸锅上汽后中火蒸20分钟（或至熟），冷却后切块。
  4. 酱汁调匀，作为蘸料。

INGREDIENTS

  • 1 chicken leg or chicken breast (250g)
  • 1 cup sake
  • 2 tbsp lemon juice
  • 2 tbsp ginger, sliced
  • Salt

DIPPING SAUCE

  • 1 tbsp soy sauce
  • ½ tbsp mirin
  • ½ tbsp. sesame oil
  • 1 tbsp spring onion, sliced

COOK’S TIPS

  1. Rinse the chicken leg and use a fork to prick the skin in several places.
  2. Combine sake, lemon juice, ginger and a pinch of salt in a shallow dish. Add the chicken and marinate for at least 2 hours.
  3. Transfer the chicken to a plate and place the chicken in a steamer over the boiling water. Cover and steam the chicken for 20 minutes, or until cooked.
  4. Mix well the dipping sauce and set aside.
  5. Cut the chicken into bite sized pieces, and serve with dipping sauce.
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