SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- To prepare the sauce, in a small bowl 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; 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.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 43 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 1220 milligrams, Sugar 1 gram, TransFat 0 grams
SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS
Steps:
- 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.
STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken in cold, running water, and blot dry completely with paper towels.
- Rub the salt all over the skin of the chicken and inside the cavity.
- Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
- Set up your steamer, or place a rack inside a wok or other deep pan.
- Fill with about 2 inches of hot water.
- Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
- Remove the platter of cooked chicken and pour off all of the liquid.
- In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
- In a small pan, combine the oils and heat until they smoke.
- Pour the hot oils over the ginger-scallion mixture.
- Chop the chicken into serving sized pieces and serve with dipping sauce.
Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4
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
Provided by threeovens
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Turn off the heat and let cool for about 20 minutes.
- Meanwhile, prepare the sauce by whisking 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; carve and arrange pieces on a serving platter.
- Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.
Nutrition Facts : Calories 674.7, Fat 41.4, SaturatedFat 11.6, Cholesterol 198.4, Sodium 531, Carbohydrate 5.5, Fiber 0.6, Sugar 0.8, Protein 50.9
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
SAKE-STEAMED CHICKEN AND KABOCHA SQUASH
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Provided by Tadashi Ono
Categories Bon Appétit Chicken Squash Dinner Ginger Chile Pepper Healthy Low Fat Low Cholesterol Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
- Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
- Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.
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- 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.
- Remove the chicken from the pot and place on a large cutting board and shred into bite-sized pieces.
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- Put each chicken in a large resealable plastic bag. In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic. Divide the marinade between the two bags; press out the air and seal the bags. Turn to coat the chickens thoroughly. Refrigerate the chickens for 24 hours.
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