221 calories (1/2 of recipe); 20.3 g protein; 13.2 g fat; 3.7 g carbohydrate; 3.6 g net carbs; 141 mg sodium; 81 mg cholesterol; 0.1 g fiber
1 tbsp shiokoji salted rice malt
1 lemon (or 2 tbsp lemon juice)
Black pepper, to taste (not in photo)
2 tsp shiso soosu green perilla sauce (not in photo)
Remove obvious fat from chicken, put shiokoji on all surfaces, and marinate for few hours.
Pour lemon juice over chicken, and steam for 9-10 minutes.
Plate chicken, grind black pepper to taste, and serve with shiso sauce.
- This steamed chicken has a faint lemon taste. It makes a great salad or sandwich ingredient as well as topping for noodle dishes.
- Other simple "Asian" dipping sauces can be created from various combinations of soy sauce (diluted with dashi, water, sake or Shaoxing wine) mixed with grated ginger, finely chopped green onion, cilantro, karashi mustard, tobanjan, sesame oil, peanut oil, raayu (layou) chili oil, sweet chili sauce, mayonnaise, peanut butter, tahini, etc.
- The chicken above was marinated in shiokoji for 5 hours; approximately 25% of the sodium content of shiokoji was absorbed by the chicken.