Chinese Steamed Chicken Recipe
Simply steamed chicken. This dish requires very litle introduction and most Chinese households probably have their own little twist to make this classic chicken dish uniquely theirs. In our household, this dish requires first and foremost very good quality fresh chicken (frozen usually does not cut it) but not to the extent of having chickens running in your backyard of course. The key to this dish is the timing of steaming - you have to steam the chicken up until the point that it is fully cooked yet not overly so to preserve the smoothness and deliciousness of the dish. We like to serve it with some crispy fried shallots or you can go for some chopped up ginger mixed with hot oil and salt. You can't go wrong either way.
Chopping the chicken into the bite-sized pieces is another challenge, to ensure clean cuts it is best to allow the chicken to cool completely before wielding your cleaver. As you can see, I photographed a whole chicken leg as seriously it was getting dark and I still rely on natural light for my food photography. We simply rubbed the chicken with a teeny bit of salt and steamed it. If you like, you can sprinkle some Chinese rice wine on top of the chicken while steaming for added fragrance. Garnish with some cilantro, green onions and you're done!
Serves 4-6
Ingredients:
1 whole chicken (use free-range), cleaned (about 1.8 kg)
1/2 teaspoon salt for rubbing
Handful of cilantro and green onions for garnish
Dipping:
8 shallots, sliced into rings
1/2 teaspoon of salt or to taste
Oil for frying
Method:
Firstly, prepare a wok for steaming. Bring the water to a rapid boil. Place the whole chicken on a steaming dish and steam covered for about 25 minutes. Remove from heat and allow to cool before chopping up.
For the shallots, simply fry the rings in about 1/4 cup hot oil on very low heat to avoid burning the shallots. You have to watch this carefully as they turn from crispy golden to burnt pretty quickly. Once done, remove from heat with the oil, sprinkle with some salt and that's it.
Serve the chicken with the shallots and some soy sauce for dipping if you like.
Chopping the chicken into the bite-sized pieces is another challenge, to ensure clean cuts it is best to allow the chicken to cool completely before wielding your cleaver. As you can see, I photographed a whole chicken leg as seriously it was getting dark and I still rely on natural light for my food photography. We simply rubbed the chicken with a teeny bit of salt and steamed it. If you like, you can sprinkle some Chinese rice wine on top of the chicken while steaming for added fragrance. Garnish with some cilantro, green onions and you're done!
Serves 4-6
Ingredients:
1 whole chicken (use free-range), cleaned (about 1.8 kg)
1/2 teaspoon salt for rubbing
Handful of cilantro and green onions for garnish
Dipping:
8 shallots, sliced into rings
1/2 teaspoon of salt or to taste
Oil for frying
Method:
Firstly, prepare a wok for steaming. Bring the water to a rapid boil. Place the whole chicken on a steaming dish and steam covered for about 25 minutes. Remove from heat and allow to cool before chopping up.
For the shallots, simply fry the rings in about 1/4 cup hot oil on very low heat to avoid burning the shallots. You have to watch this carefully as they turn from crispy golden to burnt pretty quickly. Once done, remove from heat with the oil, sprinkle with some salt and that's it.
Serve the chicken with the shallots and some soy sauce for dipping if you like.
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