Steamed Chicken with Chili Garlic Sauce
Steamed Chicken with Chili Garlic Sauce is juicy steamed chicken served with a fragrant chili garlic sauce.
Ingredients
For the chicken
- 1 Three Yellow Chicken, 4 pounds
- 2 teaspoons salt
- 2 tablespoons ginger puree, 1/2 thumb ginger and 2 tablespoons water
- 2 tablespoons Shaoxing wine
- 1 tablespoon cooking oil
For the chili garlic sauce
- 1 1/2 tablespoons sesame seeds
- 6 cloves garlic, minced
- 2 tablespoons scallions, minced
- 2 tablespoons red chili flakes
- 6 tablespoons cooking oil
- 1 tablespoon Chinkiang vinegar
- 2 tablespoons soy sauce
Instructions
- To prepare the chicken, in a bowl, whisk together the salt, ginger puree, and Shaoxing wine. Rub the mixture all over the chicken, inside and outside, then marinate for 20 minutes.
- To make the chili garlic sauce, in a bowl, combine the sesame seeds, garlic, scallions, and red chili flakes. In a small pan over high heat, heat the cooking oil until smoking hot, then carefully pour it over the garlic mixture. Stir in the Chinkiang vinegar and soy sauce.
- To steam the chicken, brush the chicken lightly with cooking oil and place it breast-side down on a plate over a steamer rack. In a large pot over high heat, bring water to a boil. Reduce the heat to medium, transfer the chicken to the pot, and cover. Steam for about 40 minutes until fully cooked through and the internal temperature reaches 165°F (74°C).
- To serve, shred the chicken into smaller pieces with your hands or chop with a knife, then serve with the chili garlic sauce.
Video
Notes
• Steam breast-side down: This helps keep the breast meat juicier during steaming.
• Don’t skip the marinade: The ginger and Shaoxing wine give the chicken a cleaner flavor and subtle aroma.
• Use smoking hot oil: The hot oil brings out the aroma of the garlic, chili flakes, scallions, and sesame seeds.
• Check the internal temperature: The thickest part of the chicken should reach 165°F (74°C).
• Adjust the spice level: Reduce or omit the chili flakes for a milder sauce.
• Three Yellow Chicken tip: Three Yellow Chicken naturally develops a beautiful golden color after steaming. If using regular chicken, brush it lightly with water mixed with a pinch of turmeric before cooking.
• Protein swap: This same sauce also works well with steamed shrimp, fish, tofu, or chicken breast.