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Steamed Chicken Recipe (Hong Kong Style) 蒸雞(香港式)

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Ingredients
  

  • 1 pc whole chicken
  • 2 pcs + 60g of ginger
  • 3 green onions
  • 1 tbsp white pepper
  • ½ tbsp salt

Instructions
 

  • First, make sure the chicken is fully cleaned. This includes taking away all internal organs.
  • After, dry up all the water from the chicken using a paper towel.
  • Mix salt and white pepper well and rub it inside and outside of the chicken.
  • In order for the chicken to absorb the salt and white pepper, put the chicken in the fridge overnight.
  • Then, cut 2 green onions into pieces.
  • Grind 60g of ginger.
  • Next, leave the chicken out at room temperature for half an hour before steaming.
  • Put 2 pcs of ginger and one green onion inside the chicken.
  • In a wok, pour water up to a rack as shown here. Then place the chicken on a plate and close the lid. Steam for about 25 minutes The steaming time depends on the size of the chicken.
  • Lastly, cut the chicken when it is cold.
  • How to make dipping sauce:
  • Put 4 tbsp of oil, grinded ginger into wok with slow heat. Until you smell the ginger , put in the green onions and turn off the heat immediately. Mix evenly and serve.

Notes

  • Mince ginger and green onions is a great sauce for this chicken dish ,therefore I would recommend making more than average.
  • Before you cut the chicken, let it cool down after steaming. This will help make better cuts.
  • To make sure the chicken is cooked , use a chopstick or fork to poke through the thigh ( thickness part of the chicken ) and see if any red juices flow out. Red juices signifies that the chicken is undercooked