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Steamed Whole Chicken

Updated February 23, 2016
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Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of JosephDeLeo.cookstr.com

Steaming is one of the healthiest methods of preparation in Chinese cooking. This dish is served often in Chinese homes on special occasions and is usually accompanied by stir-fried vegetables and rice to make the meal complete.

Serves4

Cooking Methodsteaming

CostInexpensive

Easy

Total Timeunder 1 hour

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, healthy, kosher, lactose-free, low carb, peanut free

Equipmentsteamer

Mealdinner

Taste and Texturelight, savory, umami

Ingredients

  • 1 whole chicken breast (about 1 pound)
  • ½ teaspoon salt
  • 1 teaspoon white wine
  • 1 teaspoon light soy sauce
  • ½ teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon oyster sauce
  • 2 tablespoons chopped green onion, with tops

Instructions

Rinse the chicken with cold water and pat dry with paper towels.

In a medium bowl, mix together the salt, white wine, soy sauce, sugar, pepper, and ginger. Add the chicken, turn to coat, and marinate for 30 minutes in the refrigerator.

Place the chicken in a 9-inch pie plate. Put the plate on a rack in a steamer, cover, and steam over boiling water for 20 minutes. Remove any juice to a small bowl and mix with the oyster sauce. Set aside.

Remove the skin and bones from the cooked chicken breast. Cut into 2 × ½-inch pieces. Place the chicken slices on a platter and pour the sauce over. Garnish with the chopped green onion.

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