STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4
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
ELIZABETH'S STEAMED FISH WITH GINGER DIPPING SAUCE
Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!
Provided by lecole54
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
- Season tilapia fillets with pepper. Put a steamer rack in a large skillet and fill with water to just below rack. Bring water to a boil and place fillets and bok choy on steamer rack. Steam for about 8 minutes or until tilapia is opaque and flakes with a fork and bok choy is crisp-tender. Depending on the size of your steamer, you may need to do this in two batches.
- When fish is ready, put oil into a small saucepan and heat over high heat until smoking, about 2 minutes. Very carefully, add oil to dipping sauce; mixture will sizzle actively for a few seconds, so be careful of hot spatter.
- Divide fish and bok choy among four bowls and pour sauce on top to serve.
Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 2.1, Cholesterol 85.1, Sodium 758.5, Carbohydrate 7.2, Fiber 2.6, Sugar 3, Protein 38.4
STEAMED CHICKEN WITH GINSENG
Make and share this Steamed Chicken With Ginseng recipe from Food.com.
Provided by Kim Ong
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
- Add in the remaining ingredients and mix well.
- Steam on high heat for 10 minutes until chicken is cooked.
Nutrition Facts : Calories 1735.4, Fat 22.2, SaturatedFat 5.9, Cholesterol 138.6, Sodium 1270.4, Carbohydrate 376.6, Fiber 40.2, Sugar 317.1, Protein 44.5
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