Recipe Seven-spice chicken

Name: Recette Poulet aux sept épices
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 500 g de blancs de poulet; 1/2 cuil. à café de fleur de sel; 1 cuil. à soupe de saké; 2 petites gousses d'ail réduites en purée dans un mortier; 1 cuil. à soupe de gingembre frais finement râpé; 2 cuil. à soupe de miso de soja; 1 cuil. à soupe de kochujan (pâte de piment coréenne)

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Portion

6 portions

Preparation time

10 minutes

Cooking time

15 minutes

"This chicken, marinated overnight in spicy miso, is always a favorite on a plate of zensai; it's perfect as an aperitif." Nancy Singleton HachisuAuthor:

Nancy Singleton Hachisu

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)

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Instructions

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.

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