1. Heat water in a steamer. 2. 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. 3. 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. 4. 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. 5. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
