Steaming A Whole Chicken: The Chinese Way

Chinese steamed chicken is a popular dish in Cantonese cuisine and is often served during Chinese New Year celebrations. The dish is typically prepared by steaming or poaching a whole chicken, with the former being the preferred method as it preserves the chicken's natural flavour.

To steam a Chinese whole chicken, the chicken is first cleaned and marinated in a mixture of starch, salt, and vegetable oil for about 20 minutes. It is then steamed for 15-20 minutes in a wok or steamer until cooked through. A simple sauce made by stir-frying ginger, garlic, and light soy sauce is often served alongside the chicken.

The poaching method involves submerging the chicken in hot water for short intervals, followed by transferring it to cold water to lower the temperature. The chicken is then poached in hot water for 20-30 minutes. A dipping sauce made with ginger, green onions, and oil is commonly served with the poached chicken.

Marinating the chicken

Firstly, clean the chicken by rinsing it under running water. Remove any internal organs, such as the liver, gizzard, and heart, from the cavity. Cut away the tips of the claws and the tail (butt) of the chicken, and remove the surrounding fat. Fold the chicken feet and tuck them into the cavity, along with the neck, if it is still attached.

Next, prepare a mixture of starch, salt, and vegetable oil. The exact measurements may vary depending on the size of the chicken, but a common ratio is 2 teaspoons of starch, 1/2 teaspoon of salt, and 1 tablespoon of vegetable oil. Mix these ingredients in a bowl until they form a smooth paste.

Now, it's time to apply the marinade to the chicken. Using your hands or a brush, spread the marinade evenly over the entire surface of the chicken, making sure to cover all areas. Don't forget to rub some of the marinade inside the cavity as well. This step will ensure that the chicken is fully coated and will result in a more flavourful dish.

Once the chicken is coated, it's time to let the marinade work its magic. Cover the chicken with cling film or place it in an airtight container and refrigerate it for at least 20 minutes up to overnight. The longer you leave it to marinate, the more intense the flavour will be. However, even a short marinating time will still impart flavour to the chicken.

After the chicken has marinated, it is now ready for the next step in the Chinese steamed chicken recipe—steaming or poaching.

Preparing the steamer

Firstly, you will need to gather the necessary equipment. The traditional method involves using a wok or a pot with a steamer insert. If you don't have a steamer, you can create a makeshift one by placing a heatproof plate or bowl upside down inside a large pot. Alternatively, you can use a rice cooker with a steamer function. Make sure you have a large enough pot or wok to accommodate the whole chicken comfortably.

Once you have your equipment ready, fill the pot or wok with water. If using a steamer insert, ensure there is enough water that it won't completely evaporate during the cooking process. If using a plate or bowl method, fill the pot with 1-2 inches of water. Place the steamer insert, plate, or bowl inside the pot or wok.

Now, prepare the chicken by cleaning it under running water. Remove any internal organs, such as the liver, gizzard, and heart, from the cavity. You can also trim away the tips of the claws and the tail, and tuck the neck below a wing if it is still attached. Pat the chicken dry with paper towels.

The next step is to season the chicken. You can use a variety of seasonings, but a common method is to rub coarse salt all over the surface and inside the cavity. The coarse salt helps to clean the chicken and remove any unwanted odours. Rinse off the coarse salt and pat the chicken dry again. You can also marinate the chicken in a mixture of starch, salt, and vegetable oil for about 20 minutes to enhance the flavour and tenderness.

After seasoning, you may want to add some aromatics to the cavity of the chicken. This could include slices of ginger, garlic, and the green parts of scallions or green onions. These ingredients will infuse the chicken with flavour as it steams.

Place the chicken on a large plate, breast side up, and set it inside the steamer or on top of the plate/bowl in the pot. Cover the steamer or pot with a lid, ensuring it is tight-fitting to prevent steam from escaping. If the lid is not tight, you can seal it with a wet kitchen towel.

Turn on the heat to high and wait for the water to reach a rolling boil. This is important to ensure that the chicken cooks evenly and effectively. Once the water is boiling strongly, set a timer for 20 minutes for a whole chicken. Do not reduce the heat or lift the lid during this process, as it will affect the cooking time and temperature.

After 20 minutes, turn off the heat but do not lift the lid. Leave the chicken in the steamer or pot for an additional 10 to 25 minutes. This allows the chicken to continue cooking gently in the residual heat and ensures it is thoroughly cooked.

Finally, carefully remove the chicken from the steamer or pot using tongs or a sturdy meat fork. Pour any juices from the cavity back into the dish, as these can be used later for soups or sauces. Place the chicken on a clean plate and let it rest for a few minutes before carving.

Your steamer is now prepared, and your Chinese steamed whole chicken is ready to be served!

Cooking the chicken

Firstly, clean the chicken under running water, removing any internal organs, such as the liver, gizzard and heart. You can also cut the tips of the claws and the tail. Fold the feet into the cavity and the neck under a wing.

Now, marinate the chicken. You can use a mixture of starch, salt and vegetable oil, or simply rub coarse salt all over the chicken and in the cavity. Rinse off the coarse salt and pat the chicken dry with paper towels. Next, apply fine salt to the surface and cavity and marinate in the refrigerator overnight.

After marinating, apply rice wine to the surface and cavity of the chicken. Insert slices of ginger, bashed garlic and the green section of spring onion into the cavity.

Set up your steaming equipment. You can use a steamer, a rice cooker, or a wok with a plate inside. Place the chicken on a large plate, breast side up, and steam for 20 minutes over medium heat. If using a wok, cover with a domed lid. Do not lift the lid during cooking.

After 20 minutes, turn off the heat but keep the lid on for a further 15-25 minutes. Then, remove the chicken from the steamer and place it upward to drain any juices from the cavity.

Check the chicken is cooked by inserting a chopstick or skewer into the thickest part of the thigh. If the juices run clear, it is cooked. If you have a kitchen thermometer, the internal temperature should be 70°C/160°F.

Finally, let the chicken cool completely before cutting it into pieces or chopping it into chunks.

Making the sauce

There are a few different sauce options to accompany your Chinese steamed whole chicken. The most popular is a ginger and green onion sauce, which is often paired with chicken in Cantonese recipes.

To make a ginger and green onion sauce, you will need:

• Young ginger, grated
• Green onions (scallions), white sections only, cut into short sections and coarsely chopped
• Salt
• Sugar
• Ground white pepper
• Vegetable oil or sesame oil

First, use a grater to grate the young ginger. Discard the fibrous part of the grated ginger. Cut the white sections of the green onions into short sections, then coarsely chop them. Place the ginger and green onions in a stainless steel or heat-resistant bowl. Season the sauce with salt, sugar, and ground white pepper.

Next, heat your chosen oil in a saucepan until it is very hot, but not smoking. Pour the hot oil over the ginger and green onions. The amount of oil should be just enough to combine the ingredients into a paste. Allow the mixture to sizzle and cool at room temperature before serving.

Alternatively, you can make a simple dipping sauce by mixing oyster sauce, soy sauce, white pepper, sesame oil, and sugar in a bowl. If you like, you can add oyster sauce to the middle of the ginger and green onion sauce as well. This will inadvertently mix with the rest of the sauce as people dip their chicken pieces.

Carving and serving the chicken

To carve the chicken, use a sharp knife or cleaver to remove the legs, wings, and thighs. Then, carefully remove the breastbone and backbone, and cut the breasts into several pieces, keeping the skin intact. You can also remove the chicken from the bone in a similar fashion to how you would carve a roast chicken.

Once the chicken is carved, it is ready to be served. Chinese steamed chicken is often served with a dipping sauce, such as a ginger and green onion sauce, or a simple soy sauce. The chicken can be served warm or at room temperature, and it is typically served with a side of steamed rice.

When plating the dish, arrange the carved chicken pieces attractively on a platter, and provide a small bowl of the dipping sauce on the side. Garnish the dish with sliced green onions or other herbs, if desired.

Chinese steamed chicken is a delicious and healthy dish that is simple to prepare and full of flavour. By following these steps for carving and serving, you can ensure that your steamed chicken is presented beautifully and enjoyed by all.

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