Cold Steamed Chicken

Name: Cold Steamed Chicken (Tori No Saka Mushi )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: 2 tablespoons white sesame seeds; 1 scant teaspoon superfine sugar; 1 large tomato; 1 tablespoon saké (rice wine); 2–3 boned chicken breasts, each weighing about ⅓ pound; 1 teaspoon soy sauce; ⅛ teaspoon sesame oil; 2–3 tablespoons strained broth from steaming; 1 cucumber; ½ teaspoon salt; Ice water

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 ⅓ 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