Chinese Steamed Chicken

Chinese Steamed Chicken

from tasteasianfood.com
55 min
1 servings

Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. You can taste the true flavor of the best quality chicken.

Ingredients

  • 1.6kg chicken (one whole chicken)
  • 3 cloves garlic, bashed
  • 15g ginger, bashed
  • 2 stalks of scallion, cut into sections
  • 2 tbsps of rice wine
  • 15 g fine salt
  • Some coarse salt to clean the chicken
  • 2 tbsps of grated ginger
  • 2 tbsps of chopped scallion
  • 2 tbsps of cooking oil
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper

Directions

  1. 1

    Clean the chicken under running water.

  2. 2

    Remove any internal organs (liver, gizzard, heart) in the chicken cavity.

  3. 3

    Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.

  4. 4

    Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.

  5. 5

    Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.

  6. 6

    Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.

  7. 7

    Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.

  8. 8

    Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.

  9. 9

    Place all the ingredients except the oil in a heat-resisting bowl.

  10. 10

    Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.