Tender, delicious and remarkably easy to make.
4 chicken thighs
1 1/2 tbsp sake
1 1/2 tbsp light soy sauce
1 small onion, minced
2 cloves garlic, minced
1" fresh ginger, minced
1 chili, seeded and minced
Combine everything but the chicken in a bowl and mix. Place each thigh on a piece of aluminum foil with 1/4 of the sauce, wrapping it tightly. Steam in a bamboo steamer for 45 minutes.
We had this with leek fried rice. It was delicious. Next time, I'll make more sauce per piece of chicken, and, as usual, it could be spicier. Even SMCC said it could be spicier.
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