Chinese Steamed Chicken 中式蒸鸡 Food

CHINESE STEAMED CHICKEN

Steps:

• Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof 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 about 2 inches of hot water. Bring the 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 and reserve to serve over the rice.
• In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and 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 (it can be served with or without the skin) and serve immediately with the sauce.

CHINESE STEAMED CHICKEN 中式蒸鸡

Steps:

• First spread salt evenly on both sides of the cleaned chicken. Set aside for 30 minutes. Then place the chicken to steam in the steamer.
• Steam over high fire for about 20 to 30 minutes until done (you can easily insert a chopstick in). The chicken is done when the meat is white and firm to the touch.
• Cut the cooked and tender chicken into pieces of your favourite size and set aside.
• While the chicken is being steamed, minced some ginger and garlic. Also chopped some green onions and have ready some vegetable oil.
• Prepare to cook the sauce. First saute the minced garlic in hot oil.
• Then add the minced ginger. Fry the minced garlic and ginger till fragrant and golden brown in colour.
• Transfer the browned garlic and ginger together with the fragrant oil into a small bowl.
• Add a tablespoon of good quality soy sauce into it and mix everything together. This is a simple but full of aroma sauce.
• Drizzle the aromatic sauce evenly over the chopped chicken. And we're done!
• Garnish with some chopped green onions and red chillies before serving with steamed rice.

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.