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Steamed Chicken with Shiso Sauce


For 4 servings:

4 pc chicken leg, bone-less
4 pkts Enoki mushroom
2 Shimeji mushroom
16 pcs broccoli

For the shiso sauce
1.5 tbsp chopped red onion
1 tsp chopped red chilli
4 pcs shiso leaves
4 tbsp shiso vinegar
2 tbsp grapeseed oil
2 tbsp green tabasco
Juice from 1/2 a lime 

Cooking Method

  1. Cut chicken thigh and broccoli into bite size.
  2. Remove the stems of Enoki and Shimeji mushrooms.
  3. Place the chicken and all the vegetables onto a steaming tray and steam for 4 to 5 minutes in a steaming oven.
  4. Meanwhile, prepare the shiso sauce by mixing everything together. 
  5. Place chicken, broccoli and mushrooms on a plate and drizzle sauce all over. 

Recipe by Chef Tadashi Takahashi & De Dietrich

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