Steamed Chicken with Ginger and Scallion Oil
MEDIUM 1.5 HOURS
• 1 whole chicken (about 4 pounds)
• 4 ginger slices
• 2 tbsp salt
• 2 tbsp fish sauce
• 2 tbsp oil
• ¼ tsp ground pepper
• 2 tbsp minced ginger
• 2 tbsp minced green onion
• ¼ tsp salt
• ¼ chicken powder
• 2 tbsp boiled oil
TIP
Steaming time according to size of chicken:
3 lbs - 26 mins,
3½ lbs - 28 mins
4 lbs - 30 mins
4½ lbs - 32 mins
Sliced cucumber can be served with chicken as a side dish.
1 Clean chicken and remove internal organs. Use a kitchen paper towel to absorb excess water on the chicken. Chicken has to be completely dry. Place chicken on a dry steaming plate with the breast facing up. (Note - make sure the chicken and the plate are completely dry for best results).
2 Mix all seasoning ingredients in a bowl.
3 Spread seasoning mixture evenly on the body and inside of the chicken. Put 4 ginger slices inside the chicken.
4 Use 2 pieces of plastic food wrap to cover chicken loosely. Leave two approximately 3 inches openings on both ends to release steams when cooking.
5 Add 6 cups of water in a steaming pot, bring to boil. Put chicken in, turn heat to medium and steam for 30 minutes.
6 After 30 minutes, turn the heat off. Keep the lid close and let it sit for 30 minutes.
7 Take chicken out of the steaming pot, remove plastic food wrap and let it cool off.
8 Chop chicken into bite size pieces and place nicely on a serving plate.
9 Make Ginger Scallion Oil Sauce — add 2 tbsp minced ginger, 2 tbsp minced green onion, ¼ tsp chicken powder and ¼ tsp salt in a bowl, mix well. Use a small pan to heat 2 tbsp oil, bring to boil. Pour oil into ginger mixture, stir well.