Ingredients

1 3 1/2 pound chicken, rinsed and patted dry

1 1/2 cups dry sake

Kosher salt

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.

Preparation

  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 boil.

  2. Generously salt the chicken inside and out; set 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.