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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Poulty and Egg >> Steamed
Chicken
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| 1 whole chicken, about 2 1/2
lb. (1 kg) |
| 4 tsp. salt, or to taste |
| 5 oz (150g) scallions, chopped
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| 5 tsp. (25g) fresh ginger,
shredded |
| 1/4 tsp. (2 g) cloves |
| 1/4 tsp. (1 g) fennel seed
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| 1/4 tsp. (1g) Dahurian angelica
root, chopped, if available
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| 1/2 tsp. whole Sichuan peppercorn
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| 1/2 tsp. whole Sichuan peppercorn
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| 3 1/2 tbsp wine |
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 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.
- 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.
- Chop the chicken into 1 inch
by 2 inch (5cm by 3 cm ) chunks
and serve.
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