Steaming chicken is a classic cooking method in Chinese cuisine that preserves the natural flavors and tenderness of the meat. When done correctly, steamed chicken is moist, juicy, and infused with aromatic spices and herbs. Whether you’re serving it as a main dish or part of a larger meal, learning how to steam chicken like a Chinese restaurant can elevate your culinary skills and impress your guests. This guide will walk you through the process step-by-step, ensuring you achieve a delicious and authentic result.
Ingredients
To steam chicken like a Chinese restaurant, you’ll need the following ingredients:
For the Chicken:
- 1 whole chicken (about 3-4 pounds), cleaned and patted dry
- 3 slices of fresh ginger
- 3 green onions, tied into knots
- 2-3 cloves of garlic, crushed
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon sugar
For Garnish:
- Finely chopped green onions
- Finely chopped cilantro
- Sliced red chili peppers (optional)
- Steamed jasmine rice (for serving)
Additionally, you’ll need:
- Steaming rack or bamboo steamer
- Large pot with a tight-fitting lid
- Aluminum foil or parchment paper
- Marinating bowl
- Preparation
- Preparing the Chicken
Cleaning the Chicken: Begin by cleaning the chicken thoroughly. Remove any feathers, fat, or internal organs. Pat the chicken dry with paper towels to remove any excess moisture.
Seasoning the Chicken: In a large marinating bowl, combine the soy sauce, Shaoxing wine, sesame oil, salt, white pepper, five-spice powder, and sugar. Mix well until the ingredients are fully incorporated. Place the chicken in the bowl and rub the seasoning mixture all over the bird, ensuring it reaches inside the cavity. Marinate the chicken for at least 30 minutes, preferably longer for more flavor infusion.
Preparing the Steaming Rack: While the chicken is marinating, set up your steaming rack or bamboo steamer. Place it in a large pot and add enough water to reach just below the bottom of the rack. Bring the water to a boil.
Steaming the Chicken
Preparing the Chicken for Steaming: Remove the chicken from the marinating bowl and let any excess marinade drip off. Stuff the cavity of the chicken with the slices of fresh ginger, tied green onions, and crushed garlic. This will add an aromatic flavor to the chicken as it steams.
Wrapping the Chicken: If you’re using a steaming rack, place the chicken breast side up on the rack. If you’re using a bamboo steamer, line it with aluminum foil or parchment paper to prevent sticking. Place the chicken on the foil or parchment, breast side up.
Covering and Steaming: Cover the pot with a tight-fitting lid and steam the chicken over medium-high heat. The cooking time will depend on the size of the chicken, but generally, it will take about 45 minutes to an hour. To check for doneness, insert a meat thermometer into the thickest part of the chicken breast. The internal temperature should reach 165°F (75°C). Alternatively, you can pierce the chicken with a fork or skewer in the thickest part of the breast; the juices should run clear with no pink color.
Resting the Chicken: Once the chicken is cooked, carefully remove it from the steamer and let it rest for about 10 minutes. This allows the juices to redistribute, making the chicken even more moist and flavorful.
Serving the Chicken
Carving the Chicken: Using a sharp knife, carve the chicken into serving pieces. Start by removing the legs and thighs, then the wings. Slice the breast meat into thin pieces. Arrange the chicken pieces on a serving platter.
Garnishing: Garnish the chicken with finely chopped green onions, finely chopped cilantro, and sliced red chili peppers, if using. This adds a burst of color and extra flavor to the dish.
Serving with Steamed Jasmine Rice: Serve the steamed chicken with hot steamed jasmine rice. The rich flavors of the chicken pair perfectly with the subtle aroma and texture of the rice.
Tips for Perfect Steamed Chicken
Marinating Time: Marinating the chicken for at least 30 minutes allows the seasonings to penetrate the meat, resulting in a more flavorful dish.
Steaming Rack or Bamboo Steamer: Both options work well for steaming chicken. A bamboo steamer adds an authentic touch and is great for small batches, while a steaming rack is more versatile and can accommodate larger chickens.
Checking for Doneness: Use a meat thermometer for accuracy, or pierce the chicken with a fork or skewer to check for clear juices.
Resting Time: Don’t skip the resting time. It’s crucial for allowing the juices to redistribute, ensuring a moist and tender final result.
Conclusion
Steaming chicken is a simple yet elegant way to enjoy this versatile protein. By following the steps outlined in this guide, you can achieve a result that rivals your favorite Chinese restaurant. The combination of aromatic spices, tender meat, and fresh garnishes makes this dish a delight for the senses. Whether you’re serving it as a main course for a family dinner or impressing guests at a dinner party, steamed chicken is sure to be a hit. Enjoy!
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