Steamed Chicken & Shitakes w/ Soy-Sake Sauce

Name: Steamed Chicken & Shitakes w/ Soy-Sake Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 1/4 cup sake; 3 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon finely grated fresh ginger; 1 tablespoon chili-garlic sauce; 1 1/2 pounds boneless skinless chicken thighs, trimmed and patted dry; Kosher salt; 6 ounces shiitake mushrooms, stems removed, caps sliced ¼ inch thick; 3 radishes, halved and thinly sliced; 3 scallions, thinly sliced on a bias

4 steps

Prep:10minCook:30min

Tip: Don't steam the chicken over high heat. Gentle steaming over medium heat keeps the meat tender and succulent.

Updated at: Wed, 16 Aug 2023 19:32:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories284.5 kcal (14%)

Total Fat10.7 g (15%)

Carbs6.2 g (2%)

Sugars2.3 g (3%)

Protein36 g (72%)

Sodium1164.3 mg (58%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupsake

3 tablespoonssoy sauce

2 tablespoonsunseasoned rice vinegar

1 tablespoontoasted sesame oil

1 tablespoonfresh ginger

finely grated

1 tablespoonchili-garlic sauce

1.5 poundsboneless skinless chicken thighs

trimmed and patted dry

kosher salt

6 ouncesshiitake mushrooms

stems removed, caps sliced 1/4 inch thick

3radishes

halved and thinly sliced

3scallions

thinly sliced on a bias

Instructions

Step 1

In a medium bowl, combine the sake, soy sauce, vinegar, oil, ginger and chili-garlic sauce. Set aside ⅓ cup in a small bowl. Season the chicken generously on both sides with salt, then toss in the bowl with the remaining sake-soy mixture. Marinate at room temperature for 15 minutes.

Step 2

Meanwhile, in a covered large Dutch oven over medium-high, bring 1 inch of water to a simmer. Arrange the mushrooms in an even layer in a steamer basket, then set the chicken thighs in an even layer over them. Turn off the heat under the pot, then set the basket in it. Cover and return to a simmer over medium and cook until the thickest part of the chicken registers 170°F and is no longer pink, 10 to 12 minutes.

Step 3

Transfer the chicken and mushrooms to a serving platter. Whisk 2 tablespoons of the steaming liquid into the reserved sake-soy mixture. Drizzle 3 tablespoons of the mixture over the chicken and mushrooms, tent with foil and let rest for 5 minutes.

Step 4

Cut the chicken crosswise into ¼-inch slices and return to the platter. Sprinkle with radishes and scallions and serve with the remaining sauce.