These days I have zero time to cook; so I am concentrating on dishes that take less than 10 minutes of prep time; this one is borrowed from the Japanese cuisine, where chicken is steamed in sake. Found it on a great site, the japanese food report.
I am usingarak, our Lebanese national drink (think pastis, ouzo, raki, etc).
Just pour some arak (or sake or whatever) in a pot, add the same volume of water; place a steamer basket in the pot and plop your chicken on the basket; now the chicken is not in contact with the drink! it is just a hair above. Cover and bring to a simmer. The chicken will steam for 45 minutes. Keep the lid on, (first check it to make sure it is cooked), turn off the heat, but keep the bird in its pot, covered.
Uncover when it has cooled a bit and eat a lovely, VERY MOIST, anise-fragrant, bird.
and call it a day!
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