Steamed whole chicken has been a staple in Asian kitchens for a long time; however, steamed chicken has only recently made its way into Western cuisine. This recipe for steamed chicken requires very few ingredients, but the resulting chicken dish will taste perfectly delicious.
Ingredients
- 1.6 kg whole chicken
- 240 ml of water
- 240 ml white wine
- 1 piece of fresh ginger root measuring 4 cm
- 1 bunch scallions
- 3 cloves of garlic
- Salt
- Pepper
Step
Part 1 of 3: Preparing the Chicken
Step 1. Purchase a bamboo steamer from an Asian store or buy one online
The bamboo steamer is very strong, but the water at the bottom can penetrate the steamer basket. A bamboo steamer is a must-have tool in the kitchen and can be purchased at a relatively low price.
Step 2. Choose good quality chicken
Chefs recommend using organic chicken that roams freely outside the coop, as the natural flavor of the chicken is preferred for this recipe. Reserve chicken raised in battery cages for use in dishes that coat chicken with sauce.
Step 3. Defrost the chicken, if the chicken is frozen
Leave the chicken in the refrigerator for a day to ensure that the cavities are completely thawed. After that, use it as soon as possible after the chicken is ready to use.
Step 4. Prepare the chicken
Sprinkle salt on the outside and inside of the chicken cavity. Repeat the same process using pepper to add flavor.
Step 5. Peel the ginger and garlic
Slice the ginger and cut the garlic into cubes.
Step 6. Cut the scallions into 5 cm pieces
Stuff the inside of the chicken with two-thirds of the garlic, ginger, and scallions. Save the remaining ingredients to put in the steamer basket.
Part 2 of 3: Preparing the Steamer
Step 1. Place the bamboo basket in the Dutch oven
Place the scallions, ginger, and garlic in the bottom of the bamboo basket.
Step 2. Place the chicken on top of the vegetables with the breast side up
The chicken should be loaded in the basket snugly in the closed Dutch oven. You don't need to use the steamer basket cover.
Step 3. Pour water and white wine into the Dutch oven in a one-to-one ratio
Add more water and wine if the Dutch oven you are using is large and you feel that the liquid added is not sufficient to produce steam for more than an hour. Keep the ratio of water to wine the same.
Part 3 of 3: Cooking Chicken
Step 1. Heat the liquid to a boil
Once the liquid boils, set the heat to low.
Step 2. Cover the pot
After that, let the liquid simmer for about an hour.
Step 3. Check the chicken by opening the lid of the pot
After that, make some slits on the chicken breast. If the juice comes out of the cut, then the chicken has finished cooking.
Step 4. Remove the chicken and let it sit for 10 minutes
Cover the chicken with foil.
Step 5. Choose to save the remaining steam for the broth or let it simmer uncovered to make the sauce
