- Time:
- Serves:
- 4
- Difficulty
- Easy
- Dietary
- Nut-free
Cooking sake is less expensive than regular sake and is available from Asian food stores or the Asian section of larger supermarkets.
Ingredients
250ml (1 cup) cooking sake
100ml chicken or vegetable stock
5cm piece ginger, grated
2 garlic cloves, crushed
6 coriander roots, washed thoroughly
4 black peppercorns, cracked
2 bay leaves
600g boneless, skinless chicken breast, cut into thin strips
75g watercress, trimmed, or 100g other salad leaves
3 spring onions, sliced
Coriander dressing
4 tbsp olive oil
1 tbsp red or white wine vinegar
2 tbsp chopped coriander leaves
2 tbsp chopped flat-leaf parsley
Method
1. Combine the sake, stock, ginger, garlic, coriander roots, peppercorns and bay leaves in a jug. Put the chicken strips in a heatproof shallow dish that fits into a large steamer and pour the sauce over the chicken. Toss to mix well.
2. Put the dish in the steamer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 20 to 25 minutes, or until the chicken is cooked through, turning the chicken a couple of times during cooking to prevent it all sticking together. Remove the chicken from the liquid, reserving the liquid.
3. Meanwhile, to make the dressing, combine the oil and vinegar with 3 tablespoons of the cooking liquid and whisk well to combine. Add the coriander and parsley and season with salt and freshly ground black pepper. Spoon half of the dressing over the chicken, mix well, then leave to cool.
4. Put the chicken and watercress in a bowl, drizzle with the remaining dressing and scatter the spring onion over the top.