I had this served to me in an authentic Chinese restaurant and my husband begged me to try to recreate the recipe. Here’s my version, which I think you’ll love. The key is not to overcook your chicken. Use an electronic meat thermometer for accuracy. If you don’t have a steamer, just create one by using a large pot with a small rack to fit on the bottom. Place your chicken on a heatproof dish, cover and there you have it!
1. Discard the neck and giblets from the chicken. Place the chicken in a steamer, or put the chicken on a rack and place in large pot filled with 2 inches of water. Sprinkle the ginger and garlic around the chicken. Cover the chicken with a lid or tightly wrapped aluminum foil. Steam the chicken, keeping the water at simmering point, for 1 hour, or until the juices run clear from the chicken leg when pierced, or when the internal temperatures reaches 170°F.
2. Meanwhile, make the sauce. Whisk together the stock, green onions, vegetable oil, soy sauce, sesame oil, garlic and ginger.
3. Remove the chicken from the pot and let cool slightly. Remove the skin and cut the chicken into serving pieces. Pour half the sauce overtop and serve the remaining sauce on the side. Garnish with cilantro.
3 lb whole chicken (skin on)
6 slices fresh ginger
6 cloves garlic, smashed
1/3 cup chicken stock
1/4 cup chopped green onions, whole onion (about 2 medium)
1 Tbsp vegetable oil
2 Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp minced garlic
1 tsp minced fresh ginger
1/4 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 47 g
Fat 9 g
Saturated Fat 1.9 g
Carbohydrates 1.6 g
Cholesterol 147 mg
Sodium 379 mg
Fiber 0.4 g
Steaming: A steamer for vegetables, fish or chicken is a great investment. If you don’t have one, simply place a pot with about 1” of water on the stove. Place a rack on the bottom of the pan, just above the water. Put the food to be steamed on top of the rack. Cover and steam just until food is cooked