Teochew-style Steamed Chicken

Ingredients

In this Teochew adaptation, the traditional Vietnamese Gà luộc is transformed by incorporating Teochew spices and flavors. The marinade for the chicken includes ingredients such as star anise, cinnamon, and cloves, which are commonly used in Teochew cuisine. Additionally, the dipping sauce is prepared with a Teochew twist, featuring the distinctive flavors of ginger and garlic. We alse have the original recipe for Gà luộc, so you can check it out.

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Fresh herbs (such as cilantro or Thai basil) for garnish Fresh herbs (such as cilantro or Thai basil) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper to make the marinade.
2. 2.
   Place the chicken in a large dish and rub the marinade all over, including inside the cavity. Let it marinate for at least 2 hours, or overnight for more flavor.
3. 3.
   In a steamer, add water and bring it to a boil.
4. 4.
   Place the star anise, cinnamon stick, and cloves in the cavity of the chicken.
5. 5.
   Carefully place the chicken on a heatproof plate and put it in the steamer. Steam for about 45-60 minutes, or until the chicken is cooked through and the juices run clear.
6. 6.
   Once cooked, remove the chicken from the steamer and let it rest for 10 minutes before carving.
7. 7.
   Garnish with fresh herbs and serve with the dipping sauce on the side.

Treat your ingredients with care...

• Chicken — Choose a fresh and high-quality chicken for the best results.
• Star anise, cinnamon stick, and cloves — These spices add a distinct Teochew flavor to the dish. Use them sparingly to avoid overpowering the chicken.

Tips & Tricks

• To enhance the aroma, you can add a few slices of Chinese yam or pandan leaves to the steaming water.
• For a more intense flavor, you can marinate the chicken overnight in the refrigerator.
• Serve the chicken with a side of steamed rice or Teochew-style porridge for a complete meal.

Serving advice

Teochew-style Steamed Chicken is traditionally served as a main course. It can be enjoyed on its own or with a side of steamed rice or Teochew-style porridge. Garnish the chicken with fresh herbs to add a pop of color and freshness to the dish.

Presentation advice

To present the Teochew-style Steamed Chicken, place the carved chicken pieces on a serving platter. Garnish with fresh herbs and serve the dipping sauce in a small bowl on the side. The golden-brown skin of the chicken and the vibrant green herbs create an appetizing and visually appealing presentation.