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Sake-Steamed Chicken With Ginger and Scallions

5.0(150)

“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 Japanesefoodreport.com. 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.

by Melissa Clark

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AsianDinner, Weeknight, Poultry, Main Course

Servings

4 servings

Total time

Calories / serving

741 kcal

Ingredients (12)

serves

1 3 1/2 pound chicken, rinsed and patted drychicken
1 1/2 cups dry sakesake
Kosher saltsalt
2 tablespoons soy saucesoy-sauce
2 tablespoons orange juiceorange-juice
2 teaspoons rice vinegarvinegar
1 1/2 teaspoons lemon juicelemon-juice
1 1/2 teaspoons mirin or sweet sherrysherry
1 tablespoon chopped ginger rootginger-root
1 large garlic clove, mincedgarlic
3 thinly sliced scallionsscallion
2 tablespoons sesame seeds, preferably blacksesame-seed

Instructions (4 steps)

01Place 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.
02Generously 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.
03

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Rich recipe — supports nutrition-aware planning.