Sake Steamed Chicken With Ginger

• 3 1/2 lbs chicken, rinsed and patted dry
• 1 1/2 cups sake (dry)
• kosher salt
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons mirin or 1 1/2 teaspoons sweet sherry
• 1 tablespoon fresh gingerroot, chopped
• 1 garlic clove, minced
• 3 green onions, thinly sliced
• 2 tablespoons sesame seeds, preferably black

1. In a large stockpot, place a steamer basket and pour in equal amounts of sake and water, just enough to reach the bottom of the steamer basket; bring to a boil.
2. Salt the chicken inside and out and place, breast side up, in the steamer basket; reduce heat to low, cover, and steam chicken until the juices run clear, about 1 to 1 1/2 hours.
3. Turn off the heat and let cool for about 20 minutes.
4. Meanwhile, prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger, and garlic.
5. Remove the chicken from the pot and place on a large cutting board; carve and arrange pieces on a serving platter.
6. Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.

chicken, sake, kosher salt, soy sauce, orange juice, rice vinegar, lemon juice, mirin, fresh gingerroot, garlic, green onions, sesame seeds

Taken from www.food.com/recipe/sake-steamed-chicken-with-ginger-461247 (may not work)