Ingredients:

500 g
1 tsp
1/3 cup
2 tbsp
4 cm

Sauce:
2 tbsp
1 tbsp
1 tsp
1

Garnish:
2
1/2

chicken breasts, with the skin on
salt
sake
lemon juice
fresh ginger, peeled, cut into very fine matchsticks

Japanese soy sauce
mirin
sesame oil
spring onion, sliced

spring onions
small red capsicum

Method:

1. Use a fork to prick the skin on the chicken in several places. Place chicken, skin-side-up, in a shallow dish; sprinkle with salt. Combine sake, lemon juice and ginger in a small bowl; pour over the chicken and marinate for 30-40 minutes.

2. To make Sauce: Combine the soy, mirin, sesame oil and spring onion in a small bowl; set aside.

3. To make Garnish: Peel the outside layer from the spring onions, then cut finely into diagonal pieces. Lay the capsicum flat on a board, skin-side-down. Holding a knife in a horizontal position, cut just under the membrane surface to remove the top layer; discard top layer. Cut capsicum into very fine 3 cm strips.

4. Line the base of a bamboo or metal steamer with baking paper. Arrange the chicken, skin-side-up, in steamer. Fill a wok or frying pan with 2 cup of water; sit the steamer in the pan. Cover, cook over gently boiling water 15-20 minutes, or until chicken is cooked.

5. Cut the chicken into bite-sized pieces; arrange in the centre of a serving plate and drizzle with soy sauce mixture. Arrange capsicum strips in a bundle on the side of serving dish, scatter spring dish, scatter spring onions over chicken. Serve warm or cold, with rice, if desired.