Steamed Chicken with Scallions and Ginger

• Two 4-pound chickens
• 6 cups sake
• 1 cup soy sauce
• 1 cup mirin
• 1/4 cup rice vinegar
• 1/2 cup chopped peeled fresh ginger plus 12 thin slices of fresh ginger
• 3 garlic cloves, halved
• 1 onion, chopped
• 1/3 cup sake
• 1/4 cup soy sauce
• 3 tablespoons Chinese black vinegar
• 2 tablespoons sugar
• 3 thin slices of garlic
• 2 scallions, minced (3 tablespoons)
• 1 tablespoon minced fresh ginger
• Hot sesame oil

1. prepare the chickens Put each chicken in a large resealable plastic bag.
2. In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic.
3. Divide the marinade between the two bags; press out the air and seal the bags.
4. Turn to coat the chickens thoroughly.
5. Refrigerate the chickens for 24 hours.
6. meanwhile, make the dipping sauce In a medium bowl, combine the sake, soy sauce, vinegar, sugar, garlic, scallions and ginger.
7. Season with the hot sesame oil.
8. meanwhile, make the dipping sauce Set a steamer rack inside a pot large enough to hold the chickens.
9. Add 6 cups of water to the pot along with the sliced ginger, chopped onion and remaining 2 cups of sake.
10. Bring to a boil.
11. Carefully set the chickens on the rack, cover and steam until cooked through, 60 to 70 minutes.
12. Transfer the chickens to a cutting board or a platter and let rest for 20 minutes.
13. meanwhile, make the dipping sauce Carve each chicken into 8 pieces and serve with the dipping sauce.

sake, soy sauce, mirin, rice vinegar, ginger, garlic, onion, sake, soy sauce, chinese black vinegar, sugar, garlic, scallions, fresh ginger, sesame oil

Taken from www.foodandwine.com/recipes/steamed-chicken-scallions-and-ginger (may not work)