Garden Fragrant Steamed Chicken
A classic Cantonese home-style dish known for its smooth skin and tender meat, infused with a fragrant soy-based sauce that makes every bite irresistible.
Ingredients
11 items- whole chicken 1 (about 1.5 kg)
- ginger 1 piece (50g)
- scallions 3
- salt 2 tsp
- cooking wine 2 tbsp
- light soy sauce 2 tbsp
- dark soy sauce 1 tsp
- sesame oil 1 tbsp
- sugar 1 tsp
- ice cubes as needed
- vegetable oil 2 tbsp
Nutrition
Steps （6 steps）
Rub chicken with salt and wine, stuff with ginger slices and scallion sections, marinate for 30 minutes.
Steam over high heat for 20 minutes until juices run clear when a skewer is inserted into the thickest part of the thigh.
Remove chicken and immediately plunge into ice water for 10 minutes to tighten the skin; drain well.
Cut the chicken into pieces and arrange on a serving plate.
Strain the steaming liquid, add light soy, dark soy and sugar. In a pan, sauté minced ginger and scallion in oil, then add the sauce and bring to a boil.
Pour the sauce over the chicken, garnish with scallions and drizzle with sesame oil. Serve.
Tips
Adjust steaming time according to chicken size; the ice bath is key for crisp skin; ensure chicken is cooled completely before chopping for neat pieces.
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