|Posted on June 18, 2009 at 2:12 AM|
Steamed chicken breast with wasabi and chopped scallions,
shiso, scallions and sliced tomatoes. Serve with soy sauce.
If someone offers me chicken, I am inclined to go for dark meat and chicken breasts would be my last choice. It's probably due to all the rubber chicken breasts I have eaten over the years at business conventions and on airplanes. But there is one good recipe that tells me not to give up on chicken breasts. It is a steamed chicken breast dish that my Grandmother taught me.
The recipe is simple. It's steamed chicken seasoned with sake, scallions and ginger. What's great about this dish is that there is hardly any cooking involved. I usually serve this chicken with noodles or as a salad. I leave the skin on or take it off depending on my mood. It tastes good with wasabi or grated and soy sauce or a little mustard.
STEAMED CHICKEN BREAST WITH GINGER AND SCALLIONS