Zheng Ji (Steamed Chicken)

1. 1

   Rinse the chicken under cold running water and blot completely dry with paper.

2. 2

   Rub the salt inside the cavity and on the skin of the chicken.

3. 3

   Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.

4. 4

   Set up a steamer or put a rack into a wok or deep pan.

5. 5

   Fill the steamer with about 2 inches of hot water.

6. 6

   Bring the water to a simmer.

7. 7

   Put the plate with the chicken into the steamer or onto the rack.

8. 8

   Cover the steamer tightly and gently steam over medium heat for 1 hour.

9. 9

   Replenish the water in the steamer from time to time.

10. 10

    Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.

11. 11

    In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well.

12. 12

    In a small pan, heat the peanut and sesame oils until they are smoking.

13. 13

    Pour the hot oils over the ginger mixture.

14. 14

    Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.