Steamed Chicken
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
about 3 1/2 pounds |
*
|
| 1 | tablespoon |
kosher salt
|
|
| Dipping sauce | |||
| 1 | pinch |
sugar
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
soy sauce, light
|
|
| 2 | tablespoons |
ginger
fresh , peeled, minced |
|
| 5 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
about 3 1/2 pounds |
*
|
| 15 | ml |
kosher salt
|
|
| Dipping sauce | |||
| 1 | pinch |
sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
ginger
fresh , peeled, minced |
|
| 75 | ml |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
sesame oil
|
|
Directions
Rinse the chicken under cold running water and blot completely dry with paper towels.
Rub the salt inside the cavity and on the skin of the chicken.
Place the chicken, breast-side down, on a heat-proof platter, and set aside for 15 minutes.
Set up a steamer or put a rack into a wok or deep pan.
Fill the steamer with 2 inches of hot water.
Bring water to a simmer.
Put the plate with the chicken into the steamer or onto the rack.
Cover the steamer tightly and gently steam over medium heat for 1 hour.
Replenish the water in the steamer from time to time.
Remove the platter with the cooked chicken and pour off all the liquid.
In a small heat-proof bowl, combine the sugar, salt, soy sauce, ginger and scallions.
Mix well.
In a small pan, heat the peanut and sesame oils until they are smoking.
Pour the hot oils over the ginger mixture.
Chop the chicken into serving portions and serve immediately with the dipping sauce.
