Sake Steamed Chicken and Friends

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.

Recipes:

Sake Steamed Chicken

Ginger Scallion Sauce

 

About these ads

2 thoughts on “Sake Steamed Chicken and Friends

  1. 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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.
The Esquire Theme.

Follow

Get every new post delivered to your Inbox.

Join 190 other followers

%d bloggers like this: