Sake steamed chicken breast with onion mayo sauce 酒蒸し鶏胸肉の玉ねぎメヨソース

This is continuation of “Mayoler” マヨラー theme. The sauce may be considered as a variation of tartar sauce but with a twist.

Chicken: I just sliced microwave sake steamed chicken (one half breast for two servings). After I sliced it, I coated each slice with the semi-jelled liquid in the container where the sake steamed chicken was kept. This is a mixture of sake, protein from the chicken and flavors from ginger root and scallion with a slight saltiness. Coating with this liquid makes the chicken slices much nicer with a good mouth feel.

Sauce: I finely minced Vidalia onion (half medium) and mixed in with mayonnaise (2 tbs). I also added Sriracha hot sauce (1/2 tsp) and soy sauce (1/4 tsp).

I made a bed of baby arugula on which I placed the chicken slices. I put the mayo-onion sauce on the top. To make it more interesting, I finely cubed the jelled simmering liquid from the black vinegar soy sauce mixture I used to cook chicken thighs on the top as well.

The onion is just strong enough but not too strong and Sriracha sauce gives just good level of heat. The black vinegar jell adds a salty and sour taste which bursts into you mouth as it melts. The chicken is, as usual, very moist and tender.