Recipe Seven-spice chicken
"This chicken, marinated overnight in spicy miso, is always a favorite on a plate of zensai; it's perfect as an aperitif." Nancy Singleton Hachisu
- Author
- Nancy Singleton Hachisu
- Prep Time
- 10 minutes
- Cooking Time
- 15 minutes
- Servings
- 6 portions
- Category
- Savoury starter
Ingredients
- 500 g chicken breast
- 1/2 tsp. fleur de sel
- 1 tbsp. sake
- 2 small garlic cloves, pureed in a mortar and pestle
- 1 tbsp. finely grated fresh ginger
- 2 tbsp. soy miso
- 1 tbsp. kochujan (Korean chili paste)
Directions
- Place each chicken breast on a sheet of aluminum foil. Sprinkle with salt, then drizzle with sake. Wrap the chicken in aluminum foil and crumple the ends. Be sure to close tightly, as the packages will be turned over during cooking.
- Prepare a steamer and bring the water to the boil. Place the packets in the steamer basket, cover and cook for 6 minutes.
- Turn over and cook for a further 6 minutes. Remove the packets and leave to cool for 30 minutes.
- Meanwhile, crush the garlic, ginger, miso and kochujan in a bowl.
- Wrap each chicken breast in muslin. Spread the spicy miso over the muslin wrapping and place in a resealable freezer bag. Seal and refrigerate for 24 hours.
- Discard the miso and slice the chicken, then serve.
