CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE
This is a refreshing and simple recipe. It includes chicken steamed with ginger and herbs served with a ginger scallion sauce.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 9
Steps:
- Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.
- The next day, toast the coriander and fennel on the stove for 10-20 seconds.
- Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.
- Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.
- Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.
- After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.
- Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.
- Let it cool completely (~10 minutes).
- Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.
Nutrition Facts : Calories 471 kcal, Carbohydrate 1 g, Protein 36 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 143 mg, Sodium 2024 mg, Sugar 1 g, ServingSize 1 serving
SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
- Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
- To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
- Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 43 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 1220 milligrams, Sugar 1 gram, TransFat 0 grams
SAKE STEAMED CHICKEN WITH GINGER
Steaming chicken by this method tenderizes the meat to a degree that it almost melts in your mouth. The meat is also infused with a succulent wine flavor. Adapted from Harris Salat
Provided by threeovens
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, place a steamer basket and pour in equal amounts of sake and water, just enough to reach the bottom of the steamer basket; bring to a boil.
- Salt the chicken inside and out and place, breast side up, in the steamer basket; reduce heat to low, cover, and steam chicken until the juices run clear, about 1 to 1 1/2 hours.
- Turn off the heat and let cool for about 20 minutes.
- Meanwhile, prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger, and garlic.
- Remove the chicken from the pot and place on a large cutting board; carve and arrange pieces on a serving platter.
- Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.
Nutrition Facts : Calories 674.7, Fat 41.4, SaturatedFat 11.6, Cholesterol 198.4, Sodium 531, Carbohydrate 5.5, Fiber 0.6, Sugar 0.8, Protein 50.9
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- Put each chicken in a large resealable plastic bag. In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic. Divide the marinade between the two bags; press out the air and seal the bags. Turn to coat the chickens thoroughly. Refrigerate the chickens for 24 hours.
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