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1
Rinse the chicken with cold water cleaning the cavity thoroughly.
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2
Pat dry with paper towels, being sure to dry the cavity.
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3
Stuff the chicken with the scallions, sliced ginger, salt, and white pepper.
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4
Wash the Chinese greens and cut the tough ends off.
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5
Heat water in wok to boiling.
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6
Place chicken on heatproof platter and steam on rack for 40 minutes on high heat.
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7
While chicken is steaming, place 1-quart water in a large saucepan.
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8
Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat.
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9
Remove the greens and drain in a colander.
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10
Set aside.
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11
Remove chicken from steamer and drain the juice into a small saucepan.
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12
Discard the scallions and ginger slices.
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13
Let chicken cool for 10 minutes and then cut into bite size pieces.
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14
Arrange the chicken pieces in the center of platter.
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15
Add the chicken broth to the chicken juice and bring to a boil.
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16
Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth.
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17
Stir and cook until sauce is thickened.
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18
Pour the sauce over the chicken.
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19
Place the Chinese greens around the chicken pieces and serve.
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20
*Note: This chicken can only be found in China and are usually small (about 2 pounds), therefore you may substitute Cornish Game Hens in this recipe.
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21
Also, the Chinese greens are known as bok choy hearts, so you may substitute baby bok choy.
