chicken breast fillets
Salt to taste
fresh ginger, cut into very fine matchsticks
3 tablespoons Japanese soy sauce
Prick the skin of the chicken in several
places with a fork on a shallow dish. Sprinkle with the salt on the skin
side. using a bowl, mix the sake, ginger and lemon juice, then pour over
the chicken. Cover and place in the fridge to marinade for 1 hour. Line
the base of a bamboo steamer with baking paper and arrange the chicken,
skin-side up in the steamer. Steam the chicken over boiling water,
covered for 20 minutes or until the chicken is cooked. Cut the chicken
into bite-sized pieces, arrange on a serving plate and drizzle over the
sauce. Serve warm or cold with the pepper strips by the side and
scallions over the top of the chicken.
To make the sauce, combine the mirin,
sesame oil, soy sauce and scallions in a small bowl. Mix well.
To make the garnishing, discard the outer
layer of the scallions, then cut finely in diagonal shapes. Lay the red
pepper on a board and cut into very fine 3 cm strips.