Ginger Steamed Chicken

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!

Ingredients

for marinade:

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

for dipping sauce:

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

What you'll need

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

Here's how

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   


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Bon Appétit! Test Kitchen

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