Description
This traditional Chinese steamed chicken recipe features a whole chicken marinated overnight with salt and aromatic spices, then steamed to tender perfection. Accompanied by a fragrant ginger scallion sauce, this dish offers a delicate balance of savory flavors and is perfect served with rice. The slow steaming method ensures juicy, flavorful meat while keeping the chicken moist and healthy.
Ingredients
For the Chicken
- 1 whole chicken (3.5 pounds)
- 1 tbsp salt
- 1 tsp coriander seeds (toasted)
- 1 tsp fennel seeds (toasted)
- 1 inch piece of ginger (fresh)
For the Ginger Scallion Sauce
- 3 inches fresh ginger, chopped
- 1 tbsp green onions (light-colored parts, chopped)
- 2 tbsp vegetable oil
- 1/4 tsp salt
Instructions
- Salt the Chicken: Pat dry the chicken with paper towels. Rub 1 tablespoon of salt all over the whole chicken, including inside the cavity. Place the chicken in the fridge and let it sit overnight for about 9 hours to allow the salt to penetrate and season the meat.
- Toast Spices: The next day, toast the coriander and fennel seeds in a dry skillet over medium heat for 10-20 seconds until fragrant. Be careful not to burn them.
- Prepare Spice Package: Place the toasted coriander, fennel, and the 1-inch piece of ginger into a small piece of cheesecloth. Tie the ends securely to form a small spice pouch. Stuff this spice package into the cavity of the chicken.
- Truss the Chicken: Use kitchen twine to tie the chicken legs together to close the cavity. Tie the legs to the tail with a second piece of twine. Finally, use a third piece of twine to tie around the length of the chicken passing between the legs. Optionally, add a fourth piece around the height of the chicken to help lift it from the steamer.
- Prepare Steamer: Set up your steamer pot with a steamer rack or attachment and place a heatproof plate on it. Bring water to a rolling boil beneath the steamer.
- Steam the Chicken: Place the prepared chicken on the heatproof plate inside the steamer. Steam the chicken over boiling water for 30 minutes to cook thoroughly.
- Rest the Chicken: After 30 minutes, turn off the heat but leave the chicken inside the steamer to rest and continue cooking gently for another 20 minutes.
- Remove and Reserve: Use tongs to carefully remove the chicken from the steamer. Take out the spice package from the cavity. Pour the steaming liquid collected into a small bowl to save for future use like cooking rice or adding flavor to other dishes.
- Cool and Cut: Let the chicken cool completely for about 10 minutes until it is safe to handle. Then, cut the chicken into bite-sized pieces for serving.
- Prepare Ginger Scallion Sauce: Combine the 3 inches of chopped ginger and 1 tablespoon of chopped green onions (light parts only) in a food processor and pulse until finely chopped but not pureed. Transfer the mixture to a small bowl.
- Heat Oil and Combine: Heat 2 tablespoons of vegetable oil over medium heat for 1-2 minutes until hot but not smoking. Pour the hot oil over the ginger and green onion mixture. Add 1/4 teaspoon salt and stir thoroughly to combine. Set the sauce aside to allow flavors to meld.
- Serve: Serve the steamed chicken pieces with steamed rice and ginger scallion sauce on the side. The chicken can be enjoyed warm, at room temperature, or cold according to preference.
Notes
- Using salt to dry brine the chicken overnight enhances its natural flavor and helps keep the meat moist.
- The steaming liquid leftover is flavorful and can be used as a cooking broth or for making rice.
- Trussing the chicken helps maintain its shape and ensures even cooking.
- The ginger scallion sauce is a classic Chinese condiment; adjust the oil and salt to taste.
- Make sure not to over-steam the chicken to avoid dry texture.
- Prep Time: 10 minutes + 9 hours marinating overnight
- Cook Time: 30 minutes steaming + 20 minutes resting
- Category: Main Dish
- Method: Steaming
- Cuisine: Chinese
