Subj : Japanese Chicken - 10
To : All
From : Dave Drum
Date : Tue May 14 2024 05:22 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sake Steamed Chicken w/Ginger & Scallions
Categories: Poultry, Wine, Citrus, Herbs, Vegetbles
Yield: 6 servings
3 1/2 lb Chicken; rinsed, patted dry
1 1/2 c Sake
Salt
2 tb Soy sauce
2 tb Orange juice
2 ts Rice vinegar
1 1/2 ts Lemon juice
1 1/2 ts Sherry
1 tb Chopped ginger
1 lg Garlic clove; minced
3 Thin sliced scallions
2 tb Sesame seeds; pref black
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.
Kate Morgan Jackson, Level Cross, North Carolina
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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