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home > recipes > meat > sake steamed chicken
from NY, US 1, 3 1/2 lb chicken, rinsed, patted dry 1 1/2 cups dry sake kosher salt 2 Tbs soy sauce 2 Tbs orange juice 2 tsp rice wine vinegar 1 1/2 tsp lemon juice 1 1/2 tsp sweet mirin or sherry 1Ttbs chopped ginger root 1 large garlic clove minced 3 thinly sliced scallions 2 Tbs. sesame seed, black ones preferable This chicken is not crispy but described as very custardy, and melt in your mouth tender, it wouldn't matter it's not crispy, writes Melissa Clark from The New York Times Place a steamer basket in bottom of the stock pot. Pour in equal amounts of sake and water. Bring to a boil Salt chicken inside and out and place in steamer basket breast side up. Reduce heat to low and cover Steam until juices run clear when pierced with a knife about 1- 1 1/2 hours Turn off heat. Cool for 20 minutes. Prepare sauce: in small sauce pan whisk the soy sauce, orange juice, rice vinegar, lemon juice, mirin, and garlic. Remove chicken from the pot and drain Carve chicken on cutting board Place pieces on a serving platter Spoon sauce over the meat and garnish with scallions and sesame seeds Serves 4 Source: The Week Magazine ( which publishes a recipe of the week )

Sake Steamed Chicken


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keyword: steamed
keyword: chicken
ethnicity: japanese
recipes for meat
recipes by butterflydog
Email Address:
(posted April 30, 2011)

from NY, US

1, 3 1/2 lb
chicken, rinsed, patted dry
1 1/2 cups
dry sake
kosher salt
2 Tbs
soy
sauce
2 Tbs
orange juice
2 tsp
rice wine vinegar
1 1/2 tsp
lemon juice
1 1/2 tsp
sweet
mirin or sherry
1Ttbs chopped ginger root
1 large
garlic clove minced
3 thinly sliced scallions
2 Tbs.
sesame
seed, black ones preferable

This
chicken is not crispy but described as very custardy, and melt in your mouth tender, it wouldn't matter it's not crispy, writes Melissa Clark from The New York Times

Place a steamer
basket in bottom of the stock
pot. Pour in equal amounts of sake and water. Bring to a boil

Salt chicken inside and out and place in steamer basket breast side up. Reduce heat to low and cover

Steam until juices run clear when pierced with a knife about 1- 1 1/2 hours

Turn
off heat. Cool for 20 minutes.

Prepare
sauce: in small sauce pan whisk the soy
sauce, orange juice, rice vinegar, lemon juice, mirin, and garlic.

Remove
chicken from the
pot and drain

Carve
chicken on cutting board

Place pieces on a serving platter

Spoon
sauce over the meat and garnish with scallions and sesame seeds

Serves 4

Source: The Week Magazine ( which publishes a recipe of the week )



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