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1
A few hours, or the day before: prepare a rub by toasting peppercorns and salt in a small skillet over med-high heat until salt turns beige or golden.
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2
You can double or treble recipe and save for future uses.
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3
when cool enough to handle, grind salt-peppercorn mixture in very clean coffee grinder, or mortar and pestle
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4
On a clean cutting board, split rinsed chicken down the breast with shears or a big knife.
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5
pull breast halves apart and push chicken flat on cutting board.
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6
Coat entire chicken with peppercorn mixture.
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7
Dont oversalt!
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8
You may have some rub leftover.
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9
put chicken in non-reactive plate or bowl, cover with plastic wrap, leave to marinate in the refrigerator for a few hours or, ideally, a day.
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10
Boil a couple quarts of water for steaming in the lower section of a large oriental steamer pan, or any steamer pan that will accommodate the chicken laid flat.
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11
Place chicken skin side up on steamer insert atop boiling water.
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12
Sprinkle ginger and garlic on chicken, then scallions and cilantro sprigs.
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13
Cover, adjust heat to med-high for a steady boil.
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14
Steam for 30-40 minutes, until juices are clear, or meat at thigh joints are no longer pink when cut.
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15
Serve whole on a platter, or cut into pieces Chinese style before serving.
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16
Serve with rice, of course, and a your favorite Chinese green vegetable.
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17
Delicious at room temp or cold too, or as a Chicken Salad ingredient.
