Steamed Chicken With Sake is a delicious chicken with a taste of sake. Steaming the chicken
makes the meat so tender and incredibly juicy and full of flavor. One important reminder
when preparing steamed chicken with sake is not to remove the chicken immediately from the
pot when it it cooked but to let it cool down first to room temperature so the the meat will
not dry out but will retain its moistures and remain succulence. Best eaten with white
Ingredients 1 :
- 1 lb (500g) chicken pieces or fillets, cleaned and patted dry
- 1 teaspoon salt
- ½ cup sake
- 1½" (4 cm) fresh ginger, grated or chopped finely
- 2 tablespoons lemon juice
Ingredients 2 :
(for making the sauce)
- 1½ tablespoon mirin
- 1½ teaspoons sesame oil
- 3 tablespoons Japanese soy sauce
- 1 teaspoon rice vinegar
- 1 clove garlic, minced finely
Ingredients 3 :
- 2 stalks of scallions, sliced thinly
- 1 teaspoon sesame seeds, preferably black
Cooking Instructions :
- Put chicken pieces in a bowl and use a fork to prick the skin of the chicken and then rub
the chicken generously with some salt.
- In a separate bowl, mix the sake, ginger and lemon juice and pour into the chicken pieces.
Set aside to marinade for at least 1 hour in a fridge.
- Steam the chicken in a steamer over boiling water, covered for about 40 minutes or until
the juices run clear when pierced with a knife and chicken is cooked and tender. Make sure to
arrange the chicken skin-side up in the steamer.
- Turn off heat and let the chicken cool off inside the steamer first before
a serving plate. If you prefer, you can cut the chicken pieces to smaller bite-sized pieces.
- While waiting for the pieces to cool off, prepare the sauce by whisking together the mirin,
sesame oil, soy sauce, rice vinegar and garlic in a small bowl.
- Drizzle the sauce on top of the chicken pieces and sprinkle some scallions and sesame
seeds. Serve the balance sauce on the side as dipping.
- Enjoy your steamed chicken with sake.