F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Steamed Chicken with Scallions and Ginger
© Kate N.G. Sommers

Steamed Chicken with Scallions and Ginger

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS plus 24 hr marinating
  • SERVINGS: 8

Andrew Zimmern’s Kitchen Adventures

This is the dish to make when you get a fresh, natural chicken at the farmers’ market and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese Chicken Rice dish, but it’s served a little differently. Frequently, I make the rice that accompanies this meal but most often it’s too much trouble on a school night at home, so I serve this with plain streamed sticky rice and a nice green vegetable, and there are never any leftovers. Don’t be fooled: This recipe is simple, but the flavors are complex. —Andrew Zimmern

chicken

  1. Two 4-pound chickens
  2. 6 cups sake
  3. 1 cup soy sauce
  4. 1 cup mirin
  5. 1/4 cup rice vinegar
  6. 1/2 cup chopped peeled fresh ginger plus 12 thin slices of fresh ginger
  7. 3 garlic cloves, halved
  8. 1 onion, chopped

dipping sauce

  1. 1/3 cup sake
  2. 1/4 cup soy sauce
  3. 3 tablespoons Chinese black vinegar
  4. 2 tablespoons sugar
  5. 3 thin slices of garlic
  6. 2 scallions, minced (3 tablespoons)
  7. 1 tablespoon minced fresh ginger
  8. Hot sesame oil
  1. PREPARE THE CHICKENS Put each chicken in a large resealable plastic bag. In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic. Divide the marinade between the two bags; press out the air and seal the bags. Turn to coat the chickens thoroughly. Refrigerate the chickens for 24 hours.
  2. MEANWHILE, MAKE THE DIPPING SAUCE In a medium bowl, combine the sake, soy sauce, vinegar, sugar, garlic, scallions and ginger. Season with the hot sesame oil.
  3. Set a steamer rack inside a pot large enough to hold the chickens. Add 6 cups of water to the pot along with the sliced ginger, chopped onion and remaining 2 cups of sake. Bring to a boil. Carefully set the chickens on the rack, cover and steam until cooked through, 60 to 70 minutes. Transfer the chickens to a cutting board or a platter and let rest for 20 minutes.
  4. Carve each chicken into 8 pieces and serve with the dipping sauce.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.