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Method:
Cut chicken into pieces. Prick skin with
fork to avoid shrinkage while steaming. Sprinkle salt on both sides.
Put the chicken in a heat proof dish with the skin side up and
sprinkle with sake. Put the dish in a steamer and cover. Using high
heat steam for 15 minutes. To check insert a bamboo skewer in center
of meat. If the skewer comes out clean, it is done. Cut into bite size
pieces.
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