Cold Steamed Chicken

Tori No Saka Mushi

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Medium

Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Moist and tender, this chicken dish is sure to become a hot-weather favorite. Serve it with the sesame sauce suggested here or spicy mustard.

Ingredients

  • 2–3 boned chicken breasts, each weighing about pound
  • ½ teaspoon salt
  • <

Method

Lightly salt the chicken breasts all over and lay them, skin side up, on a heat-proof plate with deep flanges. Pour the rice wine over the chicken and steam for 25 minutes.

Remove the chicken breasts from the plate, being careful not to spill the broth collected there. Plunge the chicken breasts, one at a time, into a bowl of ice water until all fat has floated to the surface of the wat