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Chicken with Fuyu Flavor


Chicken with Fuyu Flavor
1/2 chicken with the skin and bones, cut into two-inch pieces
1 Tablespoon rice wine
1 Tablespoon thin soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon ground white pepper1 clove garlic, minced
3 slices fresh ginger, minced
1 fresh red chili pepper, seeded and minced
2 squares fuyu
1 Tablespoon liquid from the bottle of fuyu
1 Tablespoon cornstarch
1/4 cup minced fresh coriander
1. Put the chicken in wine, soy sauce, sesame oil and mix well. Sprinkle it with salt and pepper and set aside for fifteen minutes.
2. Remove the chicken and place it in a bowl. Put the garlic, ginger, chili pepper, and the fuyu and its liquid into the remaining marinade and mix well, then pour it over the chicken.
3. Cover the steamer, not the bowl with the chicken, and steam for fifteen minutes over boiling water.
4. Remove the chicken to a platter. Add the liquid left in the bowl to a small pot. Bring it to a boil, then mix the cornstarch with four tablespoons of cold water and stir into to the boiling liquid, stirring until it thickens. Pour this over the chicken, garnish with the coriander, and serve.

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