Monday, March 7, 2011

Sake-steamed chicken


Because of the gorgeous picture above, Melissa Clark's sake-steamed chicken is what's for dinner tonight.

It just so happens that we have some Nigori (unfiltered) sake left over from the other night's Vietnamese meatballs...

The only thing I might change about the recipe is that I shall remove the skin, once steamed, and crisp it up, to serve as a crunchy garnish on top of the sliced meat.

Now I am off to find some winter aconite to photograph. I'll pick up a chicken on the way home. Tomorrow is Fat Tuesday (Mardi Gras). Get your pancake mixtures ready.
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