Sake-Steamed Chicken With Ginger and Scallions

Prep:5minCook:1h 30min

I know that I shared a steamed fish recipe with you last week. Well, now I’m sharing a steamed chicken recipe, and I have to say, it’s pretty great. Even with the minimal seasonings, the chicken is moist and flavorful, and the ponzu-esque sauce is delicious. Serve with steamed rice. Recipe comes from The New York Times Cooking Section.

Updated at: Thu, 17 Aug 2023 11:31:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2892.5 kcal (145%)

Total Fat165.3 g (236%)

Carbs61.3 g (24%)

Sugars6.6 g (7%)

Protein200.8 g (402%)

Sodium3353 mg (168%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupsdry sake

3.5 poundchicken

rinsed and patted dry

Kosher salt

2 tablespoonssoy sauce

2 tablespoonsorange juice

2 teaspoonsrice vinegar

1 ½ teaspoonslemon juice

1 ½ teaspoonsmirin

or sweet sherry

1 tablespoonginger root

2 tablespoonssesame seeds

preferably black

Instructions

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 1½ 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.