Sake-Steamed Chicken With Ginger and Scallions

Ingredients

• 1 3 1/2 pound chicken, rinsed and patted dry
• 1 ½ cups dry sake
• Kosher salt
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 2 teaspoons rice vinegar
• 1 ½ teaspoons lemon juice
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1013 calories; 62 grams fat; 17 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 76 grams protein; 297 milligrams cholesterol; 1005 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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; 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.

1 1/2 to 2 hours