Steamed Chicken With Soy-Ginger Sauce
Source: adapted from Martin Yan’s Chinatown Cooking
Total Steps
5
Ingredients
12
Tools Needed
2
Ingredients
- 1 3- to 4-pound chicken, cut half
- 1 tablespoon soy sauce
- 1/4 cup grated ginger
- 3 green onions, trimmed and minced
- 1 tablespoon sesame oil
- 2 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoon vegetable oil
- 12 cup iceberg lettuce
Instructions
Step 1
Arrange the chicken <a href="/JXYLJGZ5">halves </a><a href="/8YHHJCST">skin </a>side up and side by side in a glass pie <a href="/ZJ3WDM5Q">plate. </a> <a href="/DYM522S6">Rub </a>the <a href="/8YHHJCST">skin </a>with the soy sauce. Let stand for 15 minutes.
Step 2
Prepare a steamer and <a href="/XZFHRHHF">heat </a>over high <a href="/XZFHRHHF">heat. </a> Place the pie <a href="/ZJ3WDM5Q">plate </a>in the <a href="/WPFKW7GH">steaming </a>basket, cover, and <a href="/WPFKW7GH">steam </a>over high <a href="/XZFHRHHF">heat </a>until the chicken is no longer pink near the <a href="/HVQ6M73G">bone,</a> about 30 minutes.
Step 3
Meanwhile, make the sauce: <a href="/DRM2WPZ4">stir </a>the grated ginger, green onions, sesame oil, soy sauce, garlic, <a href="/5YGQYH5K">ground </a>ginger, <a href="/DPSVTKVY">salt,</a> and pepper in a small heatproof bowl. <a href="/XZFHRHHF">Heat </a>the vegetable oil in a small <a href="/MYJ2HRB7">skillet </a>just until it begins to <a href="/QRT27MZS">smoke. </a> Carefully pour the hot oil into the ginger-soy mixture (the mixture may sizzle). <a href="/DRM2WPZ4">Stir </a>well and let stand until <a href="/GZFHJC5K">cool.</a>
Step 4
Remove the <a href="/ZJ3WDM5Q">plate </a>of chicken from the steamer and let <a href="/GZFHJC5K">cool </a>slightly.
Step 5
Strip the meat from the <a href="/HVQ6M73G">bones </a>and <a href="/XZBDDD5G">cut </a>the meat into bite-sized pieces. Place on a <a href="/Y6MVNCHX">serving </a>platter with the lettuce cups alongside.