When I read the article accompanying this recipe, for Sake-Steamed Chicken with Ginger and Scallions, I literally guffawed.
The writer, Melissa Clark, wrote:
While it didn’t have the golden brown bits and crispy skin of a roasted or grilled chicken, it made up for the lack of caramelizing with breast meat as soft as custard and drumsticks that almost melted in the mouth.
Breast meat soft as custard?! Ssssurrreeeee....
Umm...but now I know she wasn't exaggerating. Ed whipped up this dish on Saturday, and the chicken actually was as soft as custard. Who woulda' thought?
(side note: the chicken was also utterly delicious and flavorful)