Tuesday, March 08, 2011

Steamed Salted Chicken with Chinese Wine

When the organic free range chicken goes on sale I will usually buy a few of it and freeze it up. Normally a 2.5 pound chicken will cost around $14.00 each but that day it went for $8.00 each. The best way to prepare this type of chicken is steam it. It retains its flavor and sweetness. The chicken came out tender and juice, definitely a great dish to serve for dinner with some Ginger Scallion dipping sauce.

Ingredients:

Half chicken – preferable free range chicken
1 tsp salt
3 tbsp of Chinese cooking wine
5 slices ginger
3 stalks spring onions/scallion




1. Clean the chicken, remove the fats. Pat it dry with paper towel. Rub salt and 1 tbsp wine all over the chicken and let it marinate for an hour.
2. Prepare the steamer and bring the water to boil. Lay the ginger and spring onions at the base of the deep steaming plate. Place the marinate chicken on top of it. Discard the marinate liquid. Pour the balance 2 tbsp of the cooking wine over the chicken.
3. Steam the chicken over medium heat for 20 minutes (depend on the size of the chicken) or until chicken is cook through when you stick a chopstick into the thigh and the juice runs clear.
4. Remove the chicken from the steamer; let it rest of 10 minutes before cutting into it. Garnish with some spring onions and serve warm with rice.

22 comments:

Pete said...

Easy to cook but real tasty with rice!

Ah Tze said...

wow! this is a delicious dish, it also taste good if steam with Tang Kwe and red date.

Jeannie said...

This is easy but unfortunately my boys don't like this type of chicken, they prefer roasted ones...yours looks delicious!

Anncoo said...

This is very delicious and I really love chicken and can eat it everyday!
Looks so yum..yumm..!

lena said...

mmm, i always have this and must go with my dipping sauce, either minced ginger sauce or chopped basil leaves. so tasty!

Anonymous said...

Wonder if change recipe for drunking chicken?


Clair

mycookinghut said...

I love steamed chicken like this with rice, and with chilli dipping sauce too.. I reckon the best way is to eat with hands too.. LOL

Shereen said...

We Nyonyas call this type of chicken as Ayam Pek-Sak. I don't like them last time but as I get older, I seems to appreciate them more..err,actually I like the dip so terpaksa lor makan the chicken..hehehehe.You know,J loves to eat the skin...ewwwww!!!I can lompat-lompat and jerit-jerit when I saw him sticking the skin into his mouth..geli gua!

suituapui said...

My daughter prefers roasted but I like it this way too, but then again, is there anything that I do not like? LOL!!! Best with the chicken-rice-shop kind of chilli dip...

Alice said...

hhmmm... i always like steamed chicken
and urs looks so yummy :P

Neyna Naya said...

Easy cooking, health and delicious :)

Sonia (Nasi Lemak Lover) said...

yes, this is the best way to serve a kampung chicken, yummy!

Elin said...

I like steaming but WB and the Piggies love roasting the chicken :p so 3 against one ..I lost most of the time.

Share some with me la...drooling now :p

ReeseKitchen said...

Yummy! I like this way to cook the chicken. Best to go with my favourite dipping chilli sauce...:)

Honey Bee Sweets said...

This is a classic way to enjoy the wonderful flavors of the chicken. I remember I used to do that too! Stocking up when the good stuff goes on sale, lol!

Little Corner of Mine said...

What a great way to steam it, too bad my hubby doesn't eat this white chicken.

Cooking Gallery said...

This is something that I can have again and again and I would never get bored of. It so simple yet sooooo delicious!

ICook4Fun said...

Pete, yea it is one of the easiest dish to prepare.

Ah Tze, my hubby is not a fan of chinese herbs that is why I omit it.

Jeannie, yea some people prefer roast chicken.

Ann, thanks.

Lena, never try it with chopped basil. I have to try that out the next time.

Clair, I used only 3 tbsp of wine so I don't think it is drunked chicken.

Leemei, me too and for me it is all about the dipping sauce ha ha.

Shereen, when I was young I used to hate steamed chicken too. I always prefer the roasted one. But since being here I learned to like this better. I removed the skin too. I remember you told me J likes it a lot ha ha..

ICook4Fun said...

Suituapui, many young people prefer the roast one. Only we old people like the steam one :)

Alice, thank you.

Neyna Naya, yes.

Sonia, I only make this dish with Organic free range chicken.

Elin, we have roast chicken so often here so I prefer to have this since I cook this only once a while when Diana is around.

Reese, yes it is all about the dipping sauce :)

Bee Bee, I do that too. Anything on sale I will stock it up :)

LCOM, my hubby is not a fan of it either.

Cooking Gallery, me too :)

My Little Space said...

In the past, I usually steamed the chicken but now I bake them by covering with aluminium foil. No need to watch fire & water. lol! ha...
Kristy

noobcook said...

I agree that steaming is the best way to enjoy fresh organic chicken. Wish we had organic chicken here. I admire your carving skills too, because my chicken looks disintegrated after cutting haha

Lua said...

Tried it. Surprisingly boyfriend liked it more than me. He had fun dipping in sambal.

I thought the chicken tasted a bit weird, but it was not organic or so (i'm sick so he did the groceries). I'll try again with a nice chicken.