Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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