Sake Steamed Chicken with Spring Onion, Soy and Wasabi Dressing

. April, 2016
Photography by Aaron McLean.
    Sake Steamed Chicken with Spring Onion, Soy and Wasabi Dressing

    Succulent slices of steamed chicken get doused with a Japanese dressing and topped with spring onions and aromatic toasted sesame seeds. 

    Serves: 6-8

    INGREDIENTS

    1 corn-fed, free range Rangitikei chicken
    1 tablespoon soy sauce
    1 tablespoon mirin
    6 long slices fresh ginger
    300ml cooking sake

    Dressing
    2 tablespoons soy sauce
    1 tablespoon orange juice
    1 teaspoon rice wine vinegar
    1 teaspoon sesame oil
    ½ teaspoon wasabi paste
    1 clove garlic, crushed
    3 spring onions, thinly sliced
    toasted black and white sesame seeds

    METHOD

    Combine the soy and mirin and brush all over the chicken, including the cavity. Put two slices of ginger in the cavity.

    Put the sake and remaining ginger in the base of a steamer and add enough hot water to come just below the bottom of the steamer basket. Place a small piece of baking paper in the basket and put the chicken, breast side up, on top. Season with salt, cover and steam for 1¼ hours or until cooked through. Take off the heat and set aside for 30 minutes.

    Dressing: Whisk all the ingredients, except the spring onions and sesame seeds, in a bowl. 

    To serve: Carve the chicken and arrange the two drumsticks and thighs on a platter. Remove the breasts and slice each one then arrange on the platter.

    Spoon the dressing over the chicken then top with the spring onions and a sprinkling of sesame seeds. Serve with hot cooked rice and wasabi paste. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!