Upgrade your chicken game with this perfect steamed chicken recipe, and pair it with the mouthwatering chili garlic sauce. Follow my simple steps for the best steamed Chicken you’ve ever tasted!
Steamed Whole Chicken Recipe
Serving: 2 to 4
Prep time: 20 minutes
Rest time: 20 minutes
Cook time: 40 minutes
For the chicken:
1 (4 pounds) whole chicken
2 teaspoons salt
2 tablespoons ginger puree (1/2 thumb ginger and 2 tablespoons water)
2 tablespoons Shaoxing wine
1 tablespoon oil
For the chili garlic sauce:
1 1/2 tablespoons sesame seeds
6 cloves garlic, minced
2 tablespoons scallions
2 tablespoons red chili flakes
6 tablespoons oil
1 tablespoons Chinkiang vinegar
2 tablespoons soy sauce
Steamed Whole Chicken Instructions
To prepare the chicken:
- In a bowl, mix together the salt, ginger puree, and Shaoxing wine. Whisk.
- Apply the ginger puree, Shaoxing wine, and salt mixture all over the chicken, both inside and outside.
- Marinate for 20 minutes.
To make the sauce:
- In a bowl, add the sesame seeds, garlic, scallions, and red chili flakes (adjust the spiciness based on your preferences).
- In a small pan over high heat, add the oil, and heat it up until smoking hot. Pour the hot oil into the bowl. (This will add a lot of aromas to the sauce.)
- Then mix in the Chinkiang vinegar and soy sauce. Whisk.
To steam the chicken:
- Brush a thin layer of oil on the chicken. Place the chicken on a plate, breastside down. Put the plate on a steamer rack.
- In a large pot over high heat, bring water to a boil. Turn to medium heat, transfer the chicken to the pot, and cover the lid.
- Steam the chicken until completely cooked through for about 40 minutes. (The internal temperature is at least 165 degrees F or 74 degrees C.)
- Remove the chicken.
To serve:
- Shred the chicken with your hands into small pieces (or slice it with a knife). Serve it with the chili garlic sauce.
