Pan-steamed Chicken Brest with Sweet Garlic Sesame Sauce

Name: Pan-steamed Chicken Brest with Sweet Garlic Sesame Sauce
Yield: 4 Servings
Cuisine: British
Ingredients: 2 skinless Chicken Breast Fillets *about 600g; 1/2 teaspoon Salt; 1 thick Spring Onion *cut to 5cm; 1 small piece Ginger *thinly sliced; 1/4 cup Sake (Rice Wine); 1/4 cup Water; 1 tablespoon Toasted Sesame Seeds; 1 tablespoon Sugar; 2 tablespoons Soy Sauce; 1 clove Garlic *grated; 1/2 tablespoon Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

How do you cook Chicken Breast Fillets? Try this pan-steaming that is quick and easy. For this Asian flavoured dish, I steam Chicken with Spring Onion, Ginger and Sake (Rice Wine). You can use other fragrant Vegetables and Herbs.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

2skinless Chicken Breast Fillets *about 600g
1/2 teaspoonSalt
1thick Spring Onion *cut to 5cm
1small piece Ginger *thinly sliced
1/4 cupSake (Rice Wine)
1/4 cupWater
Sauce
1 tablespoonToasted Sesame Seeds
1 tablespoonSugar
2 tablespoonsSoy Sauce
1 cloveGarlic *grated
1/2 tablespoonSesame Oil

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Steps

1

Use a frying pan with a fitting lid. Smaller frying pan is better. Saucepan can be used if 2 Chicken Fillets can fit in.
2

Sprinkle Salt over the Chicken Fillets and rub them well. Set aside for 30 minutes.
3

In a frying pan, arrange Spring Onion and Ginger, add Sake and Water, then place Chicken Fillets on the vegetables.
4

Cover with a lid. Bring to the boil over medium heat, and cook for 5 minutes. Turn over the Chicken Fillets, add a little bit more Water if required, and cook 2 to 3 more minutes. Then allow to cool in the pan with the lid on.
5

Combine all the sauce ingredients to make sauce. *Note: You may wish to add some Chilli.
6

When the Chicken Fillets are cooled enough to handle, slice them and arrange in a serving plate. Do not waste the Spring Onion. Pour the sauce over and serve.