The hot ginger and scallion dipping sauce will spice up your Valentine's Day with the moist and juicy chicken that you get from the power of steam cooking.
|1||whole chicken, washed and dried|
|1/2 cup||fresh ginger root|
|4 bunch||fresh scallions|
|1/4 bunch||olive oil|
|1/2 tbsp||kosher salt|
|1 bunch||cilantro, coarsely chopped, optional|
1. Place the chicken in a glass pie plate or heatproof deep dish. Steam the chicken in a covered wok or a big steamer for about 50 minutes on medium high heat, adding more water into the wok every now and then to ensure even steaming. Using a meat thermometer, check for doneness at 185 deg. F. at the thigh. If not, steam a bit longer until done.
2. While the chicken is steaming, peel skin of ginger and chop scallions. Cut ginger into chunks and place in a food processor and whiz until finely chopped. Drizzle olive oil and salt and whiz until all processed and the ginger is a fine grind. Add the chopped scallions and pulse until combined but the scallion pieces are still visible. Pour into a bowl.
3. Carefully, using two tongs, place the whole chicken on a cutting board, and chop into pieces. Or, you can use kitchen shears as well to cut the chicken into pieces. Decorate with cilantro on top of chicken dish (optional).
4. Serve the chicken along with the ginger scallion sauce for dipping or drizzling. Enjoy!
Can also use chicken breasts but need to reduce steaming time accordingly.
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