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Juicy Steamed Chicken with Chili Garlic Sauce Recipe

Juicy Steamed Chicken with Chili Garlic Sauce

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 (4 lb) whole Three Yellow Chicken Or high-quality corn-fed/free-range chicken
  • 2 tsp salt
  • 2 tbsp ginger puree Blended from 1/2 thumb ginger and 2 tbsp water
  • 2 tbsp Shaoxing wine
  • 1 tbsp cooking oil For rubbing the chicken
  • 1 1/2 tbsp sesame seeds
  • 6 cloves garlic Minced
  • 2 tbsp scallions Finely chopped
  • 2 tbsp red chili flakes
  • 6 tbsp neutral oil For the sauce (e.g., vegetable or canola)
  • 1 tbsp Chinkiang vinegar Black vinegar
  • 2 tbsp soy sauce

Instructions
 

  • Rinse the chicken thoroughly and pat it completely dry with paper towels.
  • In a small bowl, mix the ginger puree (blended ginger and water), Shaoxing wine, and salt.
  • Rub the marinade mixture all over the chicken, covering both the inside cavity and the outside skin.
  • Apply the 1 tablespoon of oil over the chicken skin to seal in moisture.
  • Let the chicken rest and marinate at room temperature for 20 minutes.
  • Prepare a steamer with water and bring it to a boil. Place the chicken on a heat-proof plate and set it into the steamer.
  • Cover and steam on medium-high heat for 40 minutes, or until the juices run clear and the internal temperature reaches 165°F.
  • While the chicken steams, prepare the sauce. In a heat-proof bowl, combine the sesame seeds, minced garlic, chopped scallions, and red chili flakes.
  • In a small pan, heat the 6 tablespoons of neutral oil until it begins to smoke.
  • Carefully pour the smoking hot oil over the aromatic mixture in the bowl to sizzle and release the flavors.
  • Stir in the Chinkiang vinegar and soy sauce.
  • Remove the chicken from the steamer, let it rest briefly, carve, and serve with the chili garlic sauce.