Recipe Chicken Chinese - Steamed Chicken Recipe

This family steamed chicken recipe may well be one of the most popular home remedies to help fight the commom cold and flu in the winter.

As Chinese White Cabbage is popular in northern China, this steamed chicken is probably most loved in south and east of China.

Nutrtional Information: per serving   
Calories:           363   
Fat:                  30g
- saturated:       5.88g
Protein:             19.1g
Carbohydrates:   0 g

Serves 6

Ingredients:

1. 1 medium size whole chicken, about 2 1/2 lb(1 kg);

2. 6 spring onions; finely chop 3;

3. 3 inch fresh root ginger; slice 1 inch and mince other 2 inches;

4. 4 tsp. salt, or to taste;

5. 4 garlic cloves, minced;

6. 3 tablespoons oil.

Directions:

1. Wash the chicken. Stuff 3 whole spring onions and 1 inch sliced root ginger inside the chicken.

2. Place the chicken on a heat-proof dish in a steamer and steam for 1 - 1.5 hours.

3. Remove from the heat and discard the seasonings in the body cavity, and reserve the juice from the steamed chicken. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks.

4. Heat 3 tablespoons oil up in a preheated wok until it is very hot, and add 4 minced garlic cloves and 2 inches of minced root ginger into the wok to cook for few second.

5. Pour the reserved chicken juice into the wok and bring to boil.

6. When the sauce are boiled, add 3 finely chopped spring onions into the sauce and season with the salt.

7. Reboil the sauce and pour over the chicken immediately. Serve hot with boiled rice.

Comments

[Beaulotus]

I must say that I have never tried steaming my chicken, usually either cooking it the Singaporean-Hainanese way (hainan jifan) or roasting it the French way. Serving it in its broth is indeed interesting.