Addictive Steamed Chicken Seasoned with Just Soy Sauce (with Sweet-Savory Sauce)

Freshly bought chicken often has drip on it, so wipe it off thoroughly with paper towels. Always remove the drip, as it causes off-odors.

Blood spots also cause off-odors, so wipe them away thoroughly. If any feathers remain on the surface of the skin, pull them out by hand.

Tough sinews and excess fat spoil the texture and cause off-odors, so cut them away with a knife. At the end, feel over the whole piece to check that nothing has been missed. Work quickly so the warmth of your hands doesn't degrade the meat.

Put the chicken in a plastic bag. Wrinkles in the skin lead to uneven seasoning and uneven browning, so smooth it out lightly at this point.

Soy sauce is the only seasoning. Add about 3 tablespoons for a large piece of chicken, or about 2 tablespoons for a smaller one. The glutamic acid in the soy sauce and the inosinic acid in the chicken create a synergistic umami effect.

After adding the soy sauce, massage it in well so it spreads evenly over the whole piece; once it is worked in, press the air out of the bag and seal it. Massaging in the bag lets the seasoning penetrate evenly even with a small amount.

When marinating, lay it skin side down and marinate in the refrigerator for 1 day. Half a day at minimum; if you really can't wait, you can make it with just 1 hour.

When the time is up, transfer it along with the liquid to a deep heatproof dish or tray. Place it skin side up, stretch the skin out lightly, and arrange it so it wraps around the meat.

Put water in a frying pan and set the heatproof dish in it for a water bath. Keep the water from getting into the dish, but fill it to about half the height of the container so it doesn't boil away completely.

Once the water boils, turn the heat to medium-low, cover, and steam slowly for 20 minutes. If the water in the bath runs low along the way, top it up with hot water each time. When the time is up, open the lid, taking care not to burn yourself on the steam.

Transfer the chicken's marinade (the umami and juices released from the chicken plus the soy sauce) to a frying pan, and if you like it sweet and savory, add sugar here. Wiping the knife as you slice the chicken gives a cleaner cut surface.

Once plated, add the juices left on the cutting board to the frying pan as well, and strain through a sieve to remove the fat and small bits. Bring to a boil over heat and reduce lightly to thicken the sauce, then pour it generously over the chicken.