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1
Puree the ginger in a food processor.
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2
Place the puree in a piece of cheesecloth and, over a bowl, twist it to extract as much juice as possible -- you should get 2 teaspoons.
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3
Discard the pulp.
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4
Stir lime zest into the juice.
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5
Gently peel back the skin on the pieces of chicken and rub the ginger-lime mixture over the meat.
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6
Replace the skin and pat it into place.
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7
Tie the wings to the breasts with kitchen twine.
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8
Let the chicken marinate at room temperature for 30 minutes.
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9
Meanwhile, bring a large pot of salted water to a boil.
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10
Add the cilantro and cook for 30 seconds, then transfer to a bowl of ice water.
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11
Drain and pat dry.
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12
Put the leaves in a food processor, add 1/4 cup of the olive oil and pulse to a paste.
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13
With the processor running, add the remaining 3/4 cup oil.
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14
Season to taste with salt.
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15
Bring 4 cups of water to a boil in the bottom of a steamer.
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16
Place the chicken in the top of the steamer basket, cover and steam until the chicken is nearly done, about 20 minutes.
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17
Transfer the chicken to a rack to dry.
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18
Heat the grapeseed oil in a large skillet over medium heat until it is hot but not smoking.
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19
Brown the chicken on one side, then season it with salt and pepper, turn and brown it on the other side, seasoning it again.
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20
To serve, place the chicken in the center of four serving plates (preferably white).
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21
Surround each serving with 1 1/2 tablespoons of the cilantro oil.
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22
(Reserve extra oil for another use.)
