Adapted from Harris Salat and The New York Times
Ingredients: (Yield: 4 servings.)
3 1/2 pound chicken, rinsed and patted dry
1 1/2 cups dry sake
2 tablespoons soy sauce
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons mirin or sweet sherry
1 tablespoon chopped ginger root
1 large garlic clove, minced
3 thinly sliced scallions
2 tablespoons sesame seeds, preferably black.
1. Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts
of sake and water, enough to reach the bottom of the steamer basket. Bring to a
2. Generously salt the chicken inside and out; set it breast side up in the
steamer basket. Reduce the heat to low and cover. Steam the chicken until the
juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off
the heat and allow to cool for about 20 minutes.
3. To prepare the sauce, in a small bowl whisk together the soy sauce, orange
juice, rice vinegar, lemon juice, mirin, ginger and garlic.
4. Remove the chicken from the pot and place on a large cutting board; carve
and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle
with scallions and sesame seeds. Serve extra sauce on the side for dipping.