Prep 20 mins
Cook 20 mins
A moist and refreshing cold chicken dish. Make it ahead and have it on a warm evening or for lunch. Boneless thighs could certainly be used, but you might want to tie them so they hold their shape. From "The Poetical Pursuit of Food", 1986, by Sonoko Kondo. Prep time does not include chilling the cooked meat.
- 1 teaspoon salt
- 4 chicken thighs (or equivalent quantity of legs or breasts)
- 3 tablespoons sake
- 1 green onion
- 1⁄2 seedless European cucumber
- 2 tablespoons peeled and grated gingerroot
- 4 tablespoons soy sauce
- Heat water in a steamer.
- Rub salt on the chicken and put the pieces in a deep soup bowl, then pour sake over them. Place the bowl in the steamer and steam for 20 minutes. Let stand to cool. Refrigerate in the liquid, covered, for 3 hours to overnight.
- When completely cool, place thighs skin side down on a cutting board. Carefully make an incision in the chicken meat and remove the bone, holding the meat together. Cut the boned thigh into 1/4 inch slices.
- Cut green onion and cucumber into 2-inch long julienne strips, and put them into a bowl of ice water to crisp. Put the grated ginger in a small bowl and add soy sauce. Set aside.
- Drain the vegetables. Arrange cucumber and green onion strips in mounds and arrange the sliced chicken meat against them decoratively. Accompany with small individual dishes of soy sauce-ginger mix for dipping.