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     Title: Sake Steamed Chicken With 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 Ginger; chopped
     1 cl Garlic; minced
     3    Scallions; thin sliced
     2 tb Sesame seeds; preferrably 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.

 Recipe by Kate Morgan Jackson, Level Cross, North Carolina

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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