Lis Steamed Chinese Chicken Recipes

CHINESE STEAMED CHICKEN

Steps:

• Clean the chicken under running water.
• Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
• Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
• Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
• Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
• Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
• Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.
• Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.
• Place all the ingredients except the oil in a heat-resisting bowl.
• Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.

LI'S STEAMED CHINESE CHICKEN

Steps:

• Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.
• Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.
• Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.
• Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.

SOY-GINGER DIPPING SAUCE FOR LI'S STEAMED CHINESE CHICKEN

Steps:

• Add all ingredients to a small bowl. Stir to combine. Sauce can be refrigerated in an airtight container for up to 2 days.

CHINESE STEAMED CHICKEN

Steps:

• Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.
• Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about 2 inches of hot water. Bring the water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.
• In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• Chop chicken into 1 1/2 to 2 inch pieces.
• In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
• Stir mushrooms and larp chong into chicken.
• Put mixture into a 9 inch glass pie plate.
• Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• Serve with steamed white rice.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.