This fun and easy recipe for sake steamed chicken with ginger and scallions creates amazingly tender and flavorful chicken! A great spin on chicken dinner.
- 1 3 1/2 pound chicken, rinsed and patted dry
- 1 1/2 cups sake
- Sea salt
- 2 tablespoons soy sauce
- 2 tablespoons orange juice
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons sherry
- 1 tablespoon chopped ginger
- 1 large garlic clove, minced
- 3 thinly sliced scallions
- 2 tablespoons sesame seeds, preferably black but any kind will do
- Place a steamer basket in the bottom of a large stockpot. If you don’t have an official steamer basket, a metal colander will work fine. 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 done through, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
- 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 and shred into bite-sized pieces.
- Spoon some of the sauce over the chicken and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.
We like this chicken not only with regular rice but with cauliflower rice too!