| Use a fork to prick the skin on the chicken in several
places. Place chicken, skin-side-up, in a shallow dish; sprinkle with
the salt. Combine sake, lemon juice and ginger in a small bowl; pour
over the chicken and marinate for 30-40 minutes.
To make Sauce: Combine the soy, mirin,
sesame oil and green onion in a small bowl; set aside.
To Make Garnish: Peel the outside layer
from the green onions, then cut finely into diagonal pieces. Lay the
bell pepper 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 the top layer. Cut the pepper into very fine
1/4 inch strips.
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 cups of water; sit the steamer in the pan. Cover, cook over gently
boiling water 15 to 20 minutes, or until chicken is cooked.
Cut the chicken into bite-sized pieces (remove skin if you prefer);
arrange in the center of a serving plate and drizzle with soy sauce
mixture. Arrange pepper strips in a bundle on the side of serving
dish, scatter green onions over chicken. Serve warm or cold, with
rice, if desired.
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