Succulent slices of steamed chicken get doused with a Japanese dressing and topped with spring onions and aromatic toasted sesame seeds.
1 corn-fed, free range Rangitikei chicken
1 tablespoon soy sauce
1 tablespoon mirin
6 long slices fresh ginger
300ml cooking sake
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
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.