Chinese Steamed Salted Chicken Food
CHINESE STEAMED CHICKEN
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.
Provided by KP Kwan
Categories Main Course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1014 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 396 milligrams cholesterol, Fat 62 grams fat, Fiber 1 grams fiber, Protein 101 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/4 chicken, Sodium 2046 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
CHINESE STEAMED CHICKEN 中式蒸鸡
Steaming is such an ideal method to cook chicken. It allows us to cook our chicken without using too much oil. Steamed chicken is simple, quick and the meat is always so tender in texture.
Provided by Angie Liew
Time 1h5m
Number Of Ingredients 8
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.
CHINESE STEAMED CHICKEN
Provided by Ken Hom
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 971 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4
CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE
This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
Provided by MasakoHI
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32
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