STEAMED WHOLE CHICKEN, CHINESE STYLE

Steamed Whole Chicken, Chinese-Style

Steaming a whole chicken is a very simple process. But you will need is a wide, deep pot or large wok with a domed lid. If you don’t have a wok, choose a deep, fairly wide Dutch oven or stock pot (I used a 9-quart enameled iron Dutch oven).

Though traditionally boiled and steamed chicken is served as-is with its dipping sauce, most Westerners don’t care for pale, soft poultry skin. If that’s the case in your household, brush the chicken with some of the dipping sauce before taking it to the table, or remove and discard the skin before brushing the meat with the sauce.

If your family likes only the dark meat or breast meat of the bird, substitute the same weight of whole, bone-in and skin-on breasts, thighs, or drumsticks.

Serves 3-4

1 small whole chicken, weighing about 3 to no more than 3 1/2 pounds

Salt

1 3-inch piece ginger, peeled

4 small scallions

1 tablespoon soy sauce

1 cup plus 1 tablespoon rice wine or dry white vermouth

2 cloves garlic, peeled and minced

Ginger Dipping Sauce (Recipe follows)

1. Fit lidded wok or wide, deep pot with wire rack or trivet that will hold a dish at least 1 inch above bottom. Wipe chicken dry. Thinly slice ginger into rounds and cut each slice into fine julienne strips. Cut scallions into 2-inch lengths then cut each into fine julienne strips. Set aside about 2 tablespoons of green part of scallions for garnish (if soaked in cold water, they will curl).

2. Put 1/2 of remaining scallions and ginger in rimmed but shallow 8-9 inch round dish that will fit into pot (I used an 8-inch individual pasta bowl). Put about 1/2 of remaining ginger and scallion inside chicken cavity. Put chicken on prepared dish and sprinkle inside and out with salt, soy sauce and 1 tablespoon wine. Scatter remaining ginger and scallion strips over top of chicken.

4. Put dish on rack in prepared wok or pot. Add water to cover bottom by at least 1 inch. Cover and put over high heat. When boiling, adjust heat to steady but not hard boil and steam until tender and cooked through, about 40-45 minutes.

5. Carefully remove chicken to platter, let cool enough to handle, and cut into serving pieces. Arrange on platter and scatter reserved scallion greens over. Serve with Ginger Dipping Sauce.

Ginger Dipping Sauce

If you like it spicy, add a minced hot pepper or hot pepper flakes to taste along with the ginger in step 1.

Makes about 1/2 cup

1 tablespoon peanut or canola oil

1 tablespoon minced garlic (about 2-3 cloves)

2 tablespoons grated fresh ginger

1 small scallion, both white and green parts, thinly sliced

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1/4 cup water

1 teaspoon sesame oil, optional

1. Heat oil in small pot over medium heat. When hot, add garlic and let sizzle until just beginning to color. Add ginger and let cook until garlic is golden but not brown. Add scallion, let sizzle a few seconds, turn off heat, and pour into small bowl.

2. Stir soy and oyster sauce into hot oil and then mix in water and sesame oil if using. Serve with Chinese-Style Steamed Chicken, steamed vegetables, or steamed shrimp.