The white part of a Japanese leek, finely julienned
a small amount
Bang bang chicken sauce
White sesame seeds
Juices from steamed chicken
Prepare the bang bang chicken.
Use a knife to thin out the thick parts of the chicken, spreading it out to an even thickness. Season the chicken with salt and pepper.
Put the chicken into a heatproof dish, skin down. Top with 3 tablespoons of Shaoxing wine, green parts of the leek, ginger, and star anise. Wrap with plastic and heat in the microwave for 3 minutes.
Once it's done heating, flip the chicken over and heat for another 2 minutes. You will use the boiling liquid later, so don't throw it out.
Once it's cooked, let it cool on the plate. Once cooled, cut with the skin down. Spread the julienned cucumber on a plate and top with the chicken. Garnish with the white part of the leek.
Make the bang bang chicken sauce. Mix together the ingredients and grind until smooth. If this is a pain, you can also just use store-bought sauce! (You can also just use mustard.)
Top Step 3 with the bang bang chicken sauce and enjoy!
If you top with mustard, it will become Japanese-style steamed chicken. This is also delicious!
Please also see "Prep-Work for Making Cheap Chicken Delicious," Recipe ID: 1115033.
Story Behind this Recipe
This is great for hiyashi chuuka and cold udon! For a cold udon with steamed chicken recipe, please see Recipe ID: 815955.
By using star anise and Shaoxing wine, it will have an authentic, Chinese-style dish. If you don't like star anise, you can omit it, but the taste will be completely different. The liquid from steaming can be used to make a rich chicken soup. By cutting with the skin down, it won't crumble, so it will look nice!