Preparation

• Using the fork stab the chicken breasts several times.
• Lay the breasts in a shallow tray.
• Sprinkle with sake, lemon juice, ginger and a teaspoon of salt.
• Cover and let it marinate in the fridge for 30 minutes.
• Mix soy sauce, Mirin, sesame oil and spring onions in a small bowl.
• Line the double steamer with baking paper.
• Place the chicken breasts into the steamer.
• Fill the bottom part with 500ml of water and place the pan containing the chicken on top.
• Cover and cook for 20 minutes or until the meat is cooked through.
• Cut the chicken into pieces and toss it with soy dressing.

Serve with asparagus, roasted sesame seeds and spring onions.