Steamed Chicken

RECIPENAME Steamed Chicken
COURSE_DISH Main Dish
CUISINE Japanese
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 01:15
NOTES
Recipe from Cafe Japan by Emi Kazuko
INGREDIENTS
4 boneless chicken breasts vegetable oil for pan frying 6 tbsp shoyu 7 tbsp mirin 4 tbsp sake
DIRECTIONS
1. Pan fry the chicken in a little oil on high heat for 3-4 min per side until lightly browned 2. In a shallow dish, mix shoyu, mirin, and sake, then lay the chicken breast in the dish. Leave to marinate 20 min. Turn and marinate another 10 min 3.Transfer the marinated chicken breasts to a shallow dish and place on a rack in the steamer. Steam on high heat for 10 min, then turn chicken over and steam another 7 min. As an alternative, place chicken in a casserole and place that into a roasting pan 1/3rd full of water. Cover with foil and cook in a 400oF oven for 25 min 4. Drain, keeping the juice from the chicken warm, put the chicken back in the marinade for 2-3 min 5. Cut the chicken and serve with rice and steamed broccoli
PICTURE