Steamed Chicken and Shimeji Mushroom in Foil with Miso and Sake
Whoever has created the idea of cooking food in foil, I take my hat off to you. It is the easiest, and the least messy way to prepare heartwarming food. We call this style of cooking ‘mushi-yaki’, meaning ‘steam bake’. The ingredients are literally steamed inside the foil. The incredible flavour of miso, sake and ginger that are trapped inside steams the chicken and shimeji mushroom to perfection.
● 2 chicken breast
● 1 pack of Shimeji Mushroom
● 1 Spring Onion
● 4g Fresh Ginger
● 2 tsp Mirin
● 2 tsp Sake
● 2 tsp Miso
● ½ tsp Salt
● 2 tsp Olive Oil
How to prepare:
1. Preheat the oven at 200 degrees (fan assisted) before moving on to the preparations. Cut off the woody stem of the shimeji mushroom and separate them in chunks by hand. For the ginger, peel the skin and cut into very fine strips. Slice the spring onion very finely.
2. Cut the chicken into one bite strips and add to a bowl. Add ginger, mirin, sake, miso, salt, olive oil and mix well. Add shimeji mushroom and spring onion, then mix lightly. Rest for 5 minutes.
3. Cut 4 pieces of foils, about 20cm each to make 2 boxes. Lay 2 of them in a baking tray next to each other, lift the edges by about 2cm and secure the corners by squashing. Add equal halves of the ingredients to each box. Place another foil to cover, roll the edges to tightly seal the pack. You will have a better result by creating an air space inside the pack to steam.
4. Bake for 20-25 minutes. Check to make sure that the chicken is cooked thoroughly. Cut the top of the foil with knife and serve on the plate immediately.