dry sake

“Steamed chicken is not the kind of dish that makes my mouth water,” Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website <a href="http://japanesefoodreport.com/">Japanesefoodreport.com.</a> Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.

Sake-Steamed Chicken With Ginger and Scallions

chicken,

Kosher salt

soy sauce

orange juice

rice vinegar

lemon juice

mirin or sweet sherry

ginger root

garlic clove, minced

scallions

sesame seeds,

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.

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.

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

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.

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