Back pat to self. After a post juice cleanse mini-binge on Doritos and a beer last night (I was at Brooklyn Brewery, what choice did I have!?!), I’m a back on track(-ish) with eating more healthily. During my cleanse, this fantastically easy recipe for sake steamed chicken kept popping into my head, over and over again. So deliciously clean, fragrant, and dare I say, austere?
I love dishes you can throw together and walk away from.
A few tips on the chicken. 1. A really good chicken is important – I’ve been ordering the Pollo Buono chicken from Fresh Direct, which is flavor-packed and fresh as can be. 2. Rub the salt into the chicken, don’t just let it hang out on top. 3. A fuller bodied sake is nice, cheap is great. 4. You don’t really need a steamer basket. Just place a small plate on top of a bowl at the bottom of the stockpot to give yourself a little chicken platform, and you’re all set.
Are naked chicken photos really helpful? I’m just not sure.
Anyway, so I’m not a fan of the orange-y sauce that the recipe recommends, I find it a little overpowering. I went with a tried and true ginger scallion sauce, which I try to keep in steady supply in my refrigerator. It makes everything better. David Chang of the Momofuku empire has a good recipe. If you don’t have sherry vinegar, because you are a lazy person or kitchen minimalist (I waver between the two), anything that will add a touch of sweet and acid will be fine.
Also, because I am lazy (or a genius??), I steamed some broccolini in the stockpot after the chicken was done. How’s that for an overachiever meal?
Fan-freaking-tastic.
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Recipes:
Looks very tasty indeed. I do a simple boiled chicken. The recipe is Chinese. Bring a pot of water to the boil. Add six slices of ginger. Add the whole chicken. Boil vigorously for 10 minutes then simmer for 20. Turn the heat off and leave it to cool. Overnight is good. Take the chicken out and skin and carve. It’s fantastic with a bit of chili oil and soy.
Best,
Conor
Yes, similar to Hainan chicken! I’ve tried it with letting it come to a boil with the lid on for a few minutes and then turning the heat all the way down and letting it sit for an hour to cook. Then you dunk the whole thing in an ice bath and it gives the chicken the best texture. Steamy Kitchen has a great post on it: http://steamykitchen.com/5068-hainanese-chicken-rice.html
Thanks for reading!
Grace