Steamed Whole Chicken
Everyday Chinese Cooking
Published by Clarkson Potter
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.
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, healthy, kosher, lactose-free, low carb, peanut free
Taste and Texturelight, savory, umami
- 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
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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