Steamed Chicken with Scallions and Ginger Recipe

Name: Steamed Chicken with Scallions and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Two 4-pound chickens, 6 cups sake, 1 cup soy sauce, 1 cup mirin, and more.

Yes, Steamed Chicken with Scallions and Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Chicken with Scallions and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions