Sake-Steamed Chicken With Ginger and Scallions
- Total Time
- 1½ to 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 13½ pound chicken, rinsed and patted dry
- 1½cups dry sake
- Kosher salt
- 2tablespoons soy sauce
- 2tablespoons orange juice
- 2teaspoons rice vinegar
- 1½teaspoons lemon juice
- 1½teaspoons mirin or sweet sherry
- 1tablespoon chopped ginger root
- 1large garlic clove, minced
- 3thinly sliced scallions
- 2tablespoons sesame seeds, preferably black
Nutritional analysis per serving (4 servings)
741 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 52 grams protein; 1218 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
I make this regularly, now with some additions: add sliced fresh ginger, fresh smashed garlic, lemongrass &/or cilantro to water. Stuff chicken with scallions, sliced ginger & cilantro. Serve with rice & ginger scallion sauce (http://www.salon.com/2010/06/19/ginger_scallion_sauce_recipe/ ).
Quite easy, very delicious. Puchased "Ponzu" sauce could be used, but making it with fresh citrus juice and garlic and ginger is very good. I serve with steamed vegetables (Napa cabbage, snap peas, asparagus) and steamed rice. Next day I make "pseudo-Thai" chicken & rice noodle soup with leftover chicken and chicken steaming liquid (thinned as necessary and flavored with fish sauce, roasted garlic, ground roasted chiles, more scallions, cilantro, etc.)
From the list of ingredients, I know I'll love this. But what about preparing it in the Instant Pot? I can't see why not. I would guess a half-hour? Would the flavors suffer from being prepared with the pressure feature?
This was tasty. I would double the amount of sauce next time.
Has anyone tried this sauce over steamed or sauted slabs of tofu? I'm thinking it could work, since steamed chicken itself doesn't have much flavor. Thank you.
Melissa- Please revise older recipes that call for rinsing chicken. As I’m sure you know, it’s no longer recommended due to the fact that it act spreads salmonella around the kitchen.
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