Sake-Steamed Chicken With Ginger and Scallions

Name: Sake-Steamed Chicken With Ginger and Scallions
Total time: 2 min
Ingredients: 1 3 1/2 pound chicken, rinsed and patted dry; 1 1/2 cups dry sake; Kosher salt; 2 tablespoons soy sauce; 2 tablespoons orange juice; 2 teaspoons rice vinegar; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons mirin or sweet sherry; 1 tablespoon chopped ginger root; 1 large garlic clove, minced; 3 thinly sliced scallions; 2 tablespoons sesame seeds, preferably black

5.0

(116)

cooking.nytimes.com

Your recipes

Total: 2 hours

Servings: 4

Cost: $12.22 /serving

Author : Melissa Clark

chicken dry sake gluten free

Sake-Steamed Chicken With Ginger and Scallions

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.

Step 2

Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.

Step 3

To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.

Step 4

Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.

Top similar recipes

Curated for you