Thursday, March 17, 2011

Sake Steamed Chicken with Dipping Sauce

No picture today because we were too hungry.
Taken from the New York Times... Kim was a doubter, but it was really good. Even she said so after.

1 whole chicken
2 cups sake
2 cups water

Dipping Sauce
3 tbs soy sauce
2 tsp mirin
2 tsp rice vinegar
1/2 tsp sesame oil
2 tsp lemon juice
1/4 lemon zest
1 minced garlic clove
1 tbs minced ginger
chopped cilantro
sliced scallion

1. Salt inside and outside of chicken (more than you think you'd need).
2. Pour water and sake into steamer. Steam chicken for 45 minutes or until juices run clear. Leave to cool in pot for at least 20 minutes after turning off heat.
3. Combine ingredients for dipping sauce.