Original: English

Sichuan Steamed Chicken (Mushi-dori)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

An exquisite Sichuan steamed chicken recipe by Koki Kenta, made easily in the microwave. Tender and soft chicken breast coated in a spicy sauce, perfect with rice or drinks. Packed with pro tips for delicious chicken breast.

Steps

Make a cut in the center of the chicken breast (approx. 350g). Then, cut along the sides with a knife to even out the thickness. (Pro Tip!) Evening out the thickness prevents uneven cooking and ensures a tender result.
🕒 01:36
Place the opened chicken breast in a microwave-safe container.
🕒 02:03
Evenly sprinkle 1/2 tsp salt on both sides of the chicken breast and rub it in. (Pro Tip!) Flattening it makes the salt penetrate more easily.
🕒 02:20
Coat the entire salt-rubbed chicken breast with 1 tbsp sesame oil. (Pro Tip!) This prevents moisture loss from the salt and seals in the flavor. It also helps to make lean chicken breast moist.
🕒 02:55
Place 1 portion of the green parts of the leek in the center of the chicken breast. (Pro Tip!) The green parts of leeks help to eliminate any gaminess.
🕒 03:44
Fold the chicken breast over the green leek to wrap it, creating a dome shape. (Pro Tip!) The thin meat forms a dome, which helps it cook up moist.
🕒 03:58
Pour 2 tbsp cooking sake (rice wine) over the wrapped chicken breast.
🕒 04:31
Cover the microwave-safe container with plastic wrap and microwave. (Pro Tip!) Cooking times vary by microwave model, so check halfway through and adjust the position or continue cooking if not done.
🕒 04:41
For the sauce, cut 10cm of leek lengthwise into halves, then into quarters lengthwise, and finally chop finely. (Pro Tip!) The size of the chopped leek should be neither too fine nor too large; a rough chop is recommended.
🕒 04:50
Remove the chicken breast slightly early and let it rest with the plastic wrap slightly opened to finish cooking with residual heat.
🕒 06:11
In a bowl, combine the chopped leek, 3 tbsp soy sauce, 2 tsp sugar, grated ginger (1 clove), and 1 tbsp vinegar.
🕒 06:38
Add 1 tbsp of the chicken steaming liquid from the microwave cooking to the bowl. (Pro Tip!) Utilizing the steaming liquid, which contains umami, brings out a more authentic flavor.
🕒 07:31
Mix all the sauce ingredients together. (Pro Tip!) This sauce is also delicious tossed with Chinese noodles.
🕒 07:46
Microwave the sauce. (Pro Tip!) Microwaving mellows the sharpness of the leeks and helps the seasonings meld together.
🕒 08:14
Take out the microwaved chicken breast and cut it into bite-sized pieces. (Pro Tip!) Cutting them thinly helps the sauce to coat them better.
🕒 08:24
Arrange the cut chicken breast on a plate in a dome shape. (Pro Tip!) You can also serve it with cucumber.
🕒 09:28
Generously pour the microwaved sauce over the chicken.
🕒 09:51
Add a generous amount of chili oil to taste.
🕒 10:08
Garnish with finely chopped green onion, cilantro, kaiware (radish sprouts), or cucumber, if desired.
🕒 10:35