Tender Steamed Chicken

Name: Tender Steamed Chicken
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Chicken breast; 1/4 ● Grated onion; 50 ml ● Sake; 25 ml ● Mirin; 1 3-cm square ● Kombu; 10 cm's worth ☆ Japanese leek (white section), minced; 1 tsp ☆ Grated ginger; 1/2 tsp ☆ Salt; 1 tbsp ☆ Sesame oil; 1 dash ☆ Black pepper; 1 tiny pinch ☆ Sugar

cookpad.japan @cookpad_jp

I wanted to come up with a way to use flavorful chicken broth, so I turned it into a savory sauce.

For Step 1, the -marked ingredients should be enough to cover the chicken.
Adjust the cooking time to suit your microwave.
Be careful not to let the soup boil over as it's an essential part of the dish made from savory chicken broth sweetened by onion. Recipe by Masapandayan

I wanted to come up with a way to use flavorful chicken broth, so I turned it into a savory sauce.

cookpad.japan @cookpad_jp

I wanted to come up with a way to use flavorful chicken broth, so I turned it into a savory sauce.

Saved

Ingredients

3 servings

300 gramsChicken breast
1/4● Grated onion
50 ml● Sake
25 ml● Mirin
13-cm square ● Kombu
10cm's worth ☆ Japanese leek (white section), minced
1 tsp☆ Grated ginger
1/2 tsp☆ Salt
1 tbsp☆ Sesame oil
1 dash☆ Black pepper
1tiny pinch ☆ Sugar

Saved

Steps

1

Put the chicken breast and the ●-marked onion, sake, mirin, and kombu (cut into pieces) into a heat-resistant bowl, wrap in plastic wrap, then let sit for about 1 hour.
2

Microwave for 3 minutes at 600 W, flip over the chicken, then microwave for 3 more minutes. Remove the kombu and chicken then microwave the soup for 2 more minutes.
3

Add the ☆-marked ingredients to the soup from Step 2 (with the alcohol now evaporated off), return the chicken, then let sit in the refrigerator for 1 hour.
4

Slice the chicken into desired sizes, drizzle on the soup (savory sauce), and serve.