Steaming Salted Chicken: A Simple, Delicious Dish

Steamed chicken is a popular dish in Southeast Asian countries, often served with chicken rice. It is a simple and quick dish to make, with steaming being a very popular method of cooking chicken in Chinese kitchens. The steaming process preserves the natural taste of the chicken and results in a tender texture. To cook steamed salted chicken, you will need to prepare a brine solution or rub salt onto the chicken, along with other seasonings like cooking wine, ginger, and green onions. After marinating, the chicken is placed in a steamer basket over boiling water and cooked until the juices run clear. The cooking time will depend on the size of the chicken. Once cooked, the chicken is typically garnished with spring onions and served with rice.

How to prepare the chicken for steaming

Preparing the chicken for steaming is a simple process, but it requires patience. Firstly, clean the chicken and pat it dry with paper towels. This step ensures that the chicken is ready for the next step, which is crucial to the flavour of the dish. Next, rub salt generously onto the chicken, massaging it into the skin and ensuring every part of the bird is coated, including the folds and joints. This process will help season the chicken and draw out moisture. You can also add other spices at this stage, such as coriander, fennel, or Chinese cooking wine, which can be rubbed or poured over the chicken.

After the chicken is coated in salt and spices, it should be left to rest at room temperature for about an hour. This allows the salt to penetrate the chicken and enhance its flavour. While the chicken is resting, you can prepare your steamer by bringing water to a boil. Place the chicken on a large tapered dish to collect the juices, and if you wish, add some flavourings such as green onions, ginger, or garlic to the dish.

Finally, the chicken is ready to be steamed. Place it in the steamer and follow the recommended steaming times, which vary depending on the size of the chicken. For a smaller chicken, around 10-15 minutes of steaming should be sufficient. For larger chickens, allow for additional steaming time, approximately 5 minutes for every 200 grams of chicken. After steaming, the chicken should be allowed to rest in the steamer, covered, for another 15 minutes. This resting period is essential, as it allows the juices to settle and the meat to absorb the flavours.

How to make a ginger and green onion dipping sauce

To make a ginger and green onion dipping sauce to accompany your steamed salted chicken, you will need the following ingredients:

• 2 stalks of green onions, chopped
• 1 tablespoon of ginger, minced
• Salt to taste
• Oil for frying

Firstly, combine the green onions, ginger, and salt in a bowl. Heat the oil in a pan until hot, and then pour it into the bowl. Mix well.

You can also add some spicy bake mix to the sauce for extra flavour. To do this, take any leftover spicy bake mix and add some water to it to make a paste, which can then be added to the sauce.

This ginger and green onion dipping sauce is the perfect accompaniment to your steamed salted chicken, and will impress your guests with its delicious flavour!

How to tie the chicken for steaming

To prepare your chicken for steaming, start by butterflying it. You can ask your butcher to do this for you, or you can do it yourself. Butterflying the chicken helps to disperse flavour more evenly and reduces cooking time.

Once your chicken is butterflied, it's time to start tying it up for steaming. Use kitchen twine to tie the legs of the chicken together. Then, take another piece of twine and tie the legs to the tail of the chicken. Finally, take a longer piece of twine and wrap it around the length of the chicken, passing it between the legs. You can also use an additional piece of twine to tie around the height of the chicken, which will make it easier to lift out of the steamer later.

After your chicken is nicely trussed, it's time to move on to the next step of the recipe: preparing the steamer.

How to make a ginger scallion sauce

To make a ginger scallion sauce to accompany your steamed salted chicken, you will need the following ingredients:

• Ginger
• Green onions (scallions)
• Salt
• Oil

Firstly, combine the green onions, ginger, and salt together in a bowl. Heat the oil in a pan until hot, and then pour it into the bowl. Mix well.

Alternatively, you can use a food processor to break down the ginger and green onions. Add them to a bowl, and then heat vegetable oil over medium heat for 1-2 minutes. Pour the heated oil over the ginger and green onions, and add salt to taste.

This sauce can be served with your steamed salted chicken, along with rice.

How long to steam the chicken for

The length of steaming time depends on the size of your chicken and the type of steamer you are using.

For a whole chicken, one source recommends steaming for 20 minutes on high fire until soft. Another source recommends steaming for 30 minutes. If your chicken is bigger than 1.1kg, you should allow for an additional 5 minutes of steaming per 200 grams of chicken. For example, if your chicken is 1.8kg, steam for 15 minutes, then turn off the heat and wait for another 15 minutes with the chicken still covered in the steamer.

If you are steaming chicken thighs, one source recommends steaming for 15 minutes or until fully cooked. If you are steaming a whole chicken thigh, add an extra 5 minutes.

Frequently asked questions