Subj : Japanese Chicken - 10
To   : All
From : Dave Drum
Date : Tue May 14 2024 17:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sake Steamed Chicken w/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 Chopped ginger
      1 lg Garlic clove; minced
      3    Thin sliced scallions
      2 tb Sesame seeds; pref 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.
  
  Kate Morgan Jackson, Level Cross, North Carolina
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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