Sake-Steamed Chicken With Ginger and Scallions Recipe (2024)

I make this regularly, now with some additions: add sliced fresh ginger, fresh smashed garlic, lemongrass &/or cilantro to water. Stuff chicken with scallions, sliced ginger & cilantro. Serve with rice & ginger scallion sauce (http://www.salon.com/2010/06/19/ginger_scallion_sauce_recipe/ ).

Quite easy, very delicious. Puchased "Ponzu" sauce could be used, but making it with fresh citrus juice and garlic and ginger is very good. I serve with steamed vegetables (Napa cabbage, snap peas, asparagus) and steamed rice. Next day I make "pseudo-Thai" chicken & rice noodle soup with leftover chicken and chicken steaming liquid (thinned as necessary and flavored with fish sauce, roasted garlic, ground roasted chiles, more scallions, cilantro, etc.)

From the list of ingredients, I know I'll love this. But what about preparing it in the Instant Pot? I can't see why not. I would guess a half-hour? Would the flavors suffer from being prepared with the pressure feature?

I checked some sites for Instant Pot conversion times, tried it and it's wonderful and quick. You want to pressure cook for 6 minutes per pound, then add 2 more minutes. Quick release the pressure. The chicken practically falls off the bone and it's very juicy. Perfect for Ms. Clark's delicious sauce. It makes for a very easy meal.

Follow up to this --- I don't add all the liquid at once. I add half of what I suggested above to begin with, then when most of it cooks off I add the remainder. That way the chicken doesn't dry out.

I've made this twice. It takes a little time, but well worth it. I much prefer dark meat for fried chicken, so I buy two chickens, using the four breast halves (bone in) for this and reserving the wings and dark meat for fried chicken experiments (still a work in progress). This steamed chicken, with rice and a steamed vegetable makes a truly wonderful meal. I find the flavor delicate, yet potent enough to know that it is far than simple 'boiled chicken. Well worth the time!!

This was tasty. I would double the amount of sauce next time.

Has anyone tried this sauce over steamed or sauted slabs of tofu? I'm thinking it could work, since steamed chicken itself doesn't have much flavor. Thank you.

Melissa- Please revise older recipes that call for rinsing chicken. As I’m sure you know, it’s no longer recommended due to the fact that it act spreads salmonella around the kitchen.

Honestly not much flavor. Not really a Japanese dish either.

4/5/20 - made last week and did 1 hr. 10. Today will try 1 hour first

4/5/20 - last week did 1 hr 10. A bit much but okToday will try for an hour

I think the recipe is okay. I followed some notes about putting some aromatics and citrus in the cooking broth. It is just kind of lacking in flavour other than the taste of the dipping sauce/marinade. I would make the sauce again. It generally reminded me of poached chicken. I will use the remaining in a grain/salad bowl tomorrow for lunch.

I checked some sites for Instant Pot conversion times, tried it and it's wonderful and quick. You want to pressure cook for 6 minutes per pound, then add 2 more minutes. Quick release the pressure. The chicken practically falls off the bone and it's very juicy. Perfect for Ms. Clark's delicious sauce. It makes for a very easy meal.

This is a very simple recipe and the flavors are amazing.

I made it with the following modifications: Stuffed chicken with scallions ginger and lemon peel, Salted with salt and fresh crushed garlic. Then steamed in the Sake mixed with Lemon rind, ginger, garlic and scallions (Let the liquid come to a boil, place the steaming basket with chicken on it, then start timing). After 1.5 hours, everything was falling off the bone tender. However, it did not have robust to die for flavors. I would roast the chicken rather than this route in future.

How long would you steam a rock Cornish hen (1 and 1/2 pounds)?

From the list of ingredients, I know I'll love this. But what about preparing it in the Instant Pot? I can't see why not. I would guess a half-hour? Would the flavors suffer from being prepared with the pressure feature?

I make this regularly, now with some additions: add sliced fresh ginger, fresh smashed garlic, lemongrass &/or cilantro to water. Stuff chicken with scallions, sliced ginger & cilantro. Serve with rice & ginger scallion sauce (http://www.salon.com/2010/06/19/ginger_scallion_sauce_recipe/ ).

I've made this twice. It takes a little time, but well worth it. I much prefer dark meat for fried chicken, so I buy two chickens, using the four breast halves (bone in) for this and reserving the wings and dark meat for fried chicken experiments (still a work in progress). This steamed chicken, with rice and a steamed vegetable makes a truly wonderful meal. I find the flavor delicate, yet potent enough to know that it is far than simple 'boiled chicken. Well worth the time!!