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?