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Bring the taste and aroma of the Far East into your kitchen with this easy steamer recipe! 24 hours to marinate and 1 hour to steam, but you only put in about 15 minutes in preparation. It doesn't get easier than this!
3 pounds chicken parts of your choice, bone in, skin on
2-1/2 cups sake, divided
1/2 cup soy sauce, regular or low sodium
1/2 cup mirin
2 tablespoons rice vinegar
1/4 cup fresh ginger, peeled and minced
2 cloves garlic, crushed
6 thin slices fresh ginger
1 onion, coarsely chopped
2-1/2 tablespoons sake
2 tablespoons soy sauce, regular or low sodium
1 tablespoons chinkiang vinegar (available at Asian markets)
1 tablespoon sugar
1 clove garlic, crushed
1 scallion, minced, plus extra for garnish
1/2 tablespoon ginger, minced or grated
sesame chili oil, to taste
A large bowl, a medium bowl, a 1 gallon zipper style bag.
WMF Vitalis steamer or Silit ecompact steamer
A wisk (which you'll get as a free gift if you order the WMF steamer)
Sage cutting board
6" or 8" chef's knife
1 Place chicken parts into 1 gallon zipper style plastic bag. In a large bowl, wisk together, 2 cups sake, soy sauce, mirin, vinegar, minced ginger, and garlic. Pour into the bag with the chicken. Press out excess air and seal the bag. Refrigerate 24 hours, turning occasionally.
2 The next day, when you are ready to cook, add the chopped onion and sliced ginger to your WMF or Silit steamer. Add 2 cups of water and the remaining 1/2 cup of sake. Place the steamer rack into the steamer and lay out the chicken parts in one layer, spacing as allowed. Discard marinade and bag. Cover and bring to a boil over high heat. Turn down heat to low, just enough to maintain a steamer temperature of 180-200 degrees. Steam for approximately 1 hour. Using a meat thermometer, check the internal temperature of the chicken, it should be 180 degrees.
3 While the chicken is steaming, make the dipping sauce. Wisk together all the ingredients for the sauce except the sesame oil. Add the sesame chili oil a few drops at a time until you achieve your desired taste.
4 Arrange on plates or a platter and garnish with sliced scallions. Divide dipping sauce into individual bowls. Enjoy and Bon Appétit!
Recipe created by and © Bon Appétit LLC 2013
Bon Appétit! Test Kitchen