Sake-steamed chicken with ginger and spring onions

Tags: Japanese, chicken, main dish, waiting
Created: 2011/03/07
. Serves 4. 10 steps
1 1/2 cups dry sake   bring to boil Carve chicken and set pieces on a platter. Spoon over some sauce, and sprinkle with garnish. Serve with extra sauce on the side for dipping.
1 1/2 cups water
a 1.6kg chicken   rinse, pat dry steam chicken, breast side up, covered and on low heat, 1–1.5 hours or until juices run clear when pierced. Turn off heat and cool 20 minutes.
salt   salt generously, inside and outside
2 tablespoons soy sauce whisk
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons mirin
1 tablespoon fresh ginger chopped
1 clove garlic mince
3 spring onions slice thinly
2 tablespoons black sesame seeds