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Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

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“Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.”
READY IN:
1hr 25mins
SERVES:
7-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the chicken in cold, running water, and blot dry completely with paper towels.
  2. Rub the salt all over the skin of the chicken and inside the cavity.
  3. Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
  4. Set up your steamer, or place a rack inside a wok or other deep pan.
  5. Fill with about 2 inches of hot water.
  6. Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
  7. Remove the platter of cooked chicken and pour off all of the liquid.
  8. In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
  9. In a small pan, combine the oils and heat until they smoke.
  10. Pour the hot oils over the ginger-scallion mixture.
  11. Chop the chicken into serving sized pieces and serve with dipping sauce.

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