Best Steamed Chicken Zheng Ji With Ginger Scallion Dipping Sauce Recipes

CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE

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.

CHINESE STEAMED CHICKEN

Steps:

• Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.
• Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about 2 inches of hot water. Bring the water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.
• In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.