Sake Steamed Chicken with Ginger and Scallions
1 3 1/2 pound chicken, rinsed and patted dry
1 1/2 cups dry sake
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.
1. Place a steamer basket in the bottom of a large stockpot. If you don't have an official steamer basket, a metal colander with work fine. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
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.
3. To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
4. Remove the chicken from the pot and place on a large cutting board; shred into bite-sized pieces. Place some rice on each plate, and spoon the shredded chicken over the rice. Spoon some of the sauce over the chicken and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.