Cantonese Steamed Chicken Food

CANTONESE STEAMED CHICKEN WITH CHINESE SAUSAGE

Steps:

• Marinate chicken. In a small bowl, combine 1 ½ tbsp sesame oil, 2 tbsp corn starch, 1 ½ tbsp Chinese cooking wine, 1 tbsp dark soy sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sliced ginger and 1 tbsp sugar. Mix well. Pour marinade on chicken, mushrooms and mix thoroughly. Marinate for at least 1 hour.
• Cook dish. After marinating, add Chinese sausage on top of the seasoned chicken & mushrooms. Steam for 30-45 minutes until chicken is thoroughly cooked.

CHINESE STEAMED CHICKEN

Steps:

• Clean the chicken under running water.
• Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
• Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
• Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
• Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
• Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
• 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.
• Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.
• Place all the ingredients except the oil in a heat-resisting bowl.
• Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steps:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.

CHICKEN CANTONESE

Steps:

• Arrange chicken pieces in baking dish.
• Mix remaining ingredients and pour over chicken.
• Marinate several hours or overnight.
• COVER. Bake in 325 degree oven for 1 hour.
• Remove cover and baste. Return to over and bake until chicken is tender.
• Serve with jasmine rice and a green salad.

CANTONESE STEEPED CHICKEN

Steps:

• If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
• Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
• When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.