Sake-Steamed Chicken with Soy-Yuzu Dip

No picture for this one, sorry. But it’s the easiest chicken dish ever, so you’ll want to add it to your summer repertoire. We had some green salad with ginger-miso dressing for starters, plus rice and steamed eggplant.

1 whole chicken fryer, 3-4 pounds
2 cups water in a large pot
1/4 cup sake

1/2 cup shoyu or tamari
3 tablespoons yuzu juice

Mix sake and water in a large steamer pot. Steam chicken over high heat for 15 minutes, then on low for 45 more, keeping the water gently simmering and adding more if necessary. When juices run clear and flesh is tender, it’s ready!

Serve with the shoyu mixed with yuzu as a dip.