5-6 chicken thighs boned, skin on
1 inch fresh ginger, slivered
1 large scallion, sliced
2 large cloves garlic, slivered
1/4 cup mirin
1/4 cup tamari soy sauce
Put the chicken thighs in a heat proof shallow bowl. Top with the ginger, garlic and spring onion slices. Mix the mirin and soy sauce together and pour over chicken. Put the bowl inside a steamer basket and steam for 15 minutes, covered. Baste with the soy sauce mixture and steam for an additional 10 minutes. Remove the skin and thinly slice. Serve over rice or noodles with the sauce.