Sake Steamed Chicken With Ginger Recipes
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
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
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
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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