Steamed Chicken (Steemed Chiken)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 10:44 PM

1 whole chicken, about 2 1/2 lb. (1 kg)
1/4 tsp. (1 g) fennel seed

4 tsp. salt, or to taste
1/4 tsp. (1g) Dahurian angelica root, chopped, if available
5 oz (150g) scallions
1/2 tsp. whole Sichuan peppercorn
5 tsp. (25g) fresh ginger
, shredded
1/2 tsp. whole Sichuan peppercorn
1/4 tsp. (2 g) cloves
3 1/2 tbsp wine


1. Wash the chicken. Mix together the salt, half the scallions, and half the ginger, and rub over the chicken inside and out. Mix together the remaining scallions and ginger, the cloves, fennel seed, angelica, ground peppercorns, and rice wine, and place in the chicken cavity.

2. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours. Remove from the heat and let cool. Discard the seasonings in the body cavity.

3. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.

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