Chinese-Style Steamed Chicken with Ginger and Soy Sauce

Ingredients

• 1 whole chicken, about 1.5 kg (3.3 lbs) 1 whole chicken, about 1.5 kg (3.3 lbs)
• 4 slices of ginger 4 slices of ginger
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Clean the chicken thoroughly and pat it dry with paper towels.
2. 2.
   In a small bowl, mix together the minced garlic, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and white pepper.
3. 3.
   Rub the chicken inside and out with the ginger slices, then pour the marinade over the chicken, making sure to coat it evenly.
4. 4.
   Place the chicken on a heatproof plate and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Fill a large pot or wok with water and bring it to a boil. Place a steaming rack or a heatproof plate with a raised edge in the pot.
6. 6.
   Carefully place the marinated chicken on the steaming rack or plate, cover the pot, and steam over medium heat for about 45-60 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
7. 7.
   Once cooked, remove the chicken from the steamer and let it rest for a few minutes.
8. 8.
   Garnish with fresh cilantro or green onions and serve hot.

Treat your ingredients with care...

• Ginger — To easily peel ginger, use the edge of a spoon to scrape off the skin. This method helps remove the skin without wasting any of the ginger flesh.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or mirin for a similar flavor.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor. If you prefer a milder taste, use regular sesame oil.

Tips & Tricks

• For an extra flavorful twist, add a few drops of Chinese black vinegar to the marinade.
• To ensure even cooking, make sure the chicken is placed in a single layer on the steaming rack or plate.
• Serve the chicken with steamed rice and a side of stir-fried vegetables for a complete meal.
• Leftover steamed chicken can be used in salads, sandwiches, or noodle dishes for a quick and tasty meal.
• If you prefer a stronger ginger flavor, you can increase the amount of ginger slices used in the marinade.

Serving advice

Serve the Ginger-Soy Infused Steamed Chicken as a main course, accompanied by steamed rice and your favorite stir-fried vegetables. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the steamed chicken on a large serving platter, placing the garnish on top. The glossy glaze on the chicken and the steam rising from the plate will make for an enticing presentation. Serve the dish family-style, allowing everyone to help themselves to the tender and flavorful chicken.