Steamed Chicken Zheng Ji With Ginger Scallion Dipping Sauce Recipes

SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS

Steps:

• Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
• Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
• To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
• Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.

CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE

Steps:

• Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.
• The next day, toast the coriander and fennel on the stove for 10-20 seconds.
• Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.
• Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.
• Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.
• After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.
• Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.
• Let it cool completely (~10 minutes).
• Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.

GINGER SCALLION SAUCE

Steps:

• Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns finely minced.
• Next, put finely minced ginger into a bowl.
• After, cut 5 sticks of green onion into small pieces.
• The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt.
• After that, in a pan or pot heat up 1/2 cup of vegetable oil. Make sure the oil is hot enough before pouring over the ginger and green onion. (You can dip a wooden chopstick into the oil, if you little bubbles around the chopstick it means the oil is hot. Or, you can use a thermometer to measure the temperature around 375F- 400F.)
• Be careful when you pour the hot oil over the ginger and green onion. Then, mix it well.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steps:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.