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Steamed Chicken and Shiitakes with Soy-Sake Sauce
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Steaming is a simple cooking method that results in clean, pure flavors. In this recipe, we layer sliced fresh shiitake mushrooms in a steamer basket under briefly marinated chicken thighs. The mushrooms soak up the cooking juices, becoming deeply flavorful. Drizzling the chicken with a few tablespoons of sauce after steaming but before slicing allows the sake-soy mixture to better permeate the meat. Serve with steamed rice.
tablespoons soy sauce
01In a medium bowl, combine the sake, soy sauce, vinegar, oil, ginger and chili-garlic sauce. Set aside ⅓ cup in a small bowl. Season the chicken generously on both sides with salt, then toss in the bowl with the remaining sake-soy mixture. Marinate at room temperature for 15 minutes.
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