| 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 |
| sauce |
| 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 |
| garnish |
| 3 spring onions |
slice thinly |
| 2 tablespoons black sesame seeds |
|