Sake Steamed Chicken With Ginger

Steaming chicken by this method tenderizes the meat to a degree that it almost melts in your mouth. The meat is also infused with a succulent wine flavor. Adapted from Harris Salat

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 3 1⁄2 lbs chicken, rinsed and patted dry
• 1 1⁄2 cups sake (dry)
•  kosher salt
• 2  tablespoons soy sauce
• 2  tablespoons  orange juice
• 2  teaspoons rice vinegar
• 1 1⁄2 teaspoons fresh lemon juice
• 1 1⁄2 teaspoons mirin or 1 1⁄2 teaspoons sweet sherry
• 1  tablespoon  fresh gingerroot, chopped
• 1  garlic clove, minced
• 3  green onions, thinly sliced
• 2  tablespoons sesame seeds, preferably black

Directions

1. In a large stockpot, place a steamer basket and pour in equal amounts of sake and water, just enough to reach the bottom of the steamer basket; bring to a boil.
2. Salt the chicken inside and out and place, breast side up, in the steamer basket; reduce heat to low, cover, and steam chicken until the juices run clear, about 1 to 1 1/2 hours.
3. Turn off the heat and let cool for about 20 minutes.
4. Meanwhile, prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger, and garlic.
5. Remove the chicken from the pot and place on a large cutting board; carve and arrange pieces on a serving platter.
6. Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.