salt steamed chicken
- Number of Servings: 8
Ingredients
1 (1.8 to 2 kilograms) free range chicken, butterflied about 2 tablespoons salt (I used Morton's kosher but you can use regular or sea salt, adjust to taste) 2 tablespoons cooking oil 5 tablespoons Chinese cooking wine (紹興花雕酒, Shao Hsing Hua Diao Jiu)* some sliced spring onions for garnish
Marinate the chicken: Pat dry the prepared and cleaned chicken with paper towels. Add the salt bit by bit around the chicken and rub it in by gently massaging the bird. Ensure to coat the whole chicken evenly and completely, including the folds and joints. Add in 4 tablespoons of the wine (or wine replacement mixture) and coat evenly. Rub in the cooking oil last and let the bird rest uncovered at room temperature for about an hour.
Steam the chicken: When ready to steam, prepare your steamer and bring the water to boil (I use a Chinese wok with a wire rack and cover). Meanwhile, place the chicken onto a large tapered dish (to collect juices), minus the liquid from the marinate. Evenly pour the leftover tablespoon of wine (or replacement mixture) on the chicken. Steam on low heat for 15 minutes (my chicken is around 1.8 kilos, if yours is bigger add another 5 minutes for each 200 grams). Off the heat and wait for another 15 minutes, all the while keeping the chicken covered in the steamer.
Remove from the steamer and at this point, you can choose to test a small slice of breast meat to adjust the salt if necessary, while the chicken is still hot. Let stand uncovered at room temperature for at least 4 hours, up to 6 hours.
Portion chicken and return the meat to a serving platter with the drippings from the steaming. Garnish with spring onions and serve warm with rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA418901.
Steam the chicken: When ready to steam, prepare your steamer and bring the water to boil (I use a Chinese wok with a wire rack and cover). Meanwhile, place the chicken onto a large tapered dish (to collect juices), minus the liquid from the marinate. Evenly pour the leftover tablespoon of wine (or replacement mixture) on the chicken. Steam on low heat for 15 minutes (my chicken is around 1.8 kilos, if yours is bigger add another 5 minutes for each 200 grams). Off the heat and wait for another 15 minutes, all the while keeping the chicken covered in the steamer.
Remove from the steamer and at this point, you can choose to test a small slice of breast meat to adjust the salt if necessary, while the chicken is still hot. Let stand uncovered at room temperature for at least 4 hours, up to 6 hours.
Portion chicken and return the meat to a serving platter with the drippings from the steaming. Garnish with spring onions and serve warm with rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA418901.
Nutritional Info Amount Per Serving
- Calories: 32.1
- Total Fat: 2.1 g
- Cholesterol: 12.5 mg
- Sodium: 580.2 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.6 g
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