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Seiro Mushi: Steamed Chicken Thighs and Seafood Medley





Seiro Mushi: Steamed Chicken Thighs and Seafood Medley

#JapaneseSteaming #SeiroMushi #HealthyEating #SeafoodSteamer #ChickenThighRecipe #HomeCooking

Experience the delicate flavors of traditional Japanese Seiro Mushi, a steamed dish featuring tender chicken thighs, succulent shrimp, and a medley of seafood, all enhanced by a vibrant assortment of fresh vegetables. This healthy and light meal highlights the natural taste and aroma of each ingredient, making it a perfect way to use up leftover vegetables in your fridge. The fragrant steam infuses the ingredients, creating a moist chicken and wonderfully aromatic vegetables that promise a delightful and satisfying dining experience for the whole family.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Chicken
  • Occasion : Entertaining / Guests
  • Cooking : Steamed
  • Servings : 4 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Main Ingredients
  • 500g boneless, skinless chicken thigh meat
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried herbs (e.g., thyme, rosemary)
  • 1 Tbsp cooking sake (or mirin)
  • 9 large shrimp, peeled and deveined
  • 1/2 cup frozen mixed seafood (e.g., calamari, mussels, clams)
  • 1 package (approx. 200g) bean sprouts
  • 1/2 medium zucchini
  • 3 mini bell peppers (various colors)
  • 4 large ‘gomchwi’ leaves (or other edible leafy greens like Napa cabbage leaves or perilla leaves)
  • 4 Belgian endives
  • 2 medium potatoes

Steaming Broth
  • 3 cups water
  • 1/2 cup cooking sake (or mirin)
  • 1 Tbsp dried herbs

Cooking Instructions

Step 1

Begin by preparing the chicken thighs. Carefully remove any excess skin and trim away any visible fat from the chicken thigh meat. This step ensures a cleaner, lighter flavor profile for the steamed dish.

Step 2

Marinate the chicken thighs to infuse them with flavor. In a bowl, combine the chicken thigh meat with 1 tsp salt, 1 tsp black pepper, and 1 tsp dried herbs. Add 1 Tbsp of cooking sake, which helps to tenderize the meat and reduce any gamey odors. Gently massage the marinade into the chicken and let it sit for at least 10 minutes.

Step 3

Prepare the vegetables that will be steamed alongside the chicken and seafood. We’ve chosen Belgian endives, which offer a slightly bitter yet fresh note, and colorful mini bell peppers. Endives are a great addition, providing a unique flavor that complements the other ingredients beautifully.

Step 4

Wash the potatoes thoroughly and peel them. Slice them into approximately 0.5 cm thick rounds or wedges. Place the sliced potatoes in a bowl of cold water. This process removes excess starch, preventing them from sticking together, and also stops them from browning.

Step 5

Slice the zucchini into similar thickness rounds or half-moons, suitable for steaming. Cut the mini bell peppers into bite-sized pieces, aiming for a similar size to the zucchini. For the endives, trim off the very bottom tip and then gently separate the leaves. You can use whole leaves or cut larger ones in half.

Step 6

Prepare the special ponzu dipping sauce. In a small bowl, combine 2 Tbsp mentsuyu (or light soy sauce) as the base. Add 2 Tbsp of fresh lemon juice for a bright, citrusy tang. Mix in finely minced green and red chili peppers for a hint of spice and color, along with 1 tsp minced garlic, 1 Tbsp honey for a touch of sweetness, and 2 Tbsp chopped scallions for freshness. Stir everything together until well combined. Adjust seasoning to your preference.

Step 7

Prepare the liquid for the steamer. Pour 3 cups of water into the base of your steamer. Add 1/2 cup of cooking sake and 1 Tbsp of dried herbs to the water. This fragrant broth will infuse the ingredients with delicate aromas as they steam.

Step 8

Line the steamer basket with a piece of cheesecloth or parchment paper (with holes poked in it to allow steam through). Generously spread the bean sprouts evenly over the lining. Bean sprouts add a lovely crisp texture and subtle sweetness when steamed.

Step 9

Arrange your prepared vegetables on top of the bean sprouts. We’re adding the gomchwi leaves for their unique aroma, the endives, zucchini, and bell peppers. Feel free to substitute with any other vegetables you have on hand, such as mushrooms, cabbage, or broccoli florets.

Step 10

Next, layer the marinated chicken thighs evenly over the vegetables. The chicken will cook in the steam, becoming incredibly moist and tender.

Step 11

Finally, arrange the shrimp and the frozen mixed seafood on top of the chicken and vegetables. Now that all the components are in the steamer, it’s time to cook!

Step 12

Once steamed to perfection, carefully remove the Seiro Mushi from the steamer. Serve immediately with the prepared ponzu dipping sauce on the side. Admire the vibrant colors of the perfectly cooked shrimp, tender chicken, and crisp vegetables. This dish is a wonderful testament to simple ingredients and healthy cooking, offering a rich and satisfying meal thanks to the variety of textures and flavors.



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