chinese

Soy Sauce Steamed Chicken (豉油蒸鸡)

Name: Soy Sauce Steamed Chicken (豉油蒸鸡)
Yield: 2 servings
Cuisine: chinese
Ingredients: 750 g Half Chicken; 2 tbsp Coarse Salt; 2 tbsp Rock Sugar; 2 tbsp Water; 2 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 1 tsp Sesame Oil; 50 g Ginger; 3 stalks Green Onions; 1 tbsp Cornstarch

A flavorful and healthier alternative to roasted chicken, this Soy Sauce Steamed Chicken is marinated and then steamed to perfection, resulting in tender meat and a rich, savory sauce. It's a perfect dish for family gatherings or festive occasions.

2h 55m 2 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

500

Calories

50g

Protein

15g

Carbs

35g

Fat

Scale recipe

2 servings

Original recipe

Ingredients10 items

Produce

🫚Ginger50 g

🧅Green Onions3 stalks

Meat

🐔Half Chicken750 g

Pantry

🧂Coarse Salt2 tbsp

💎Rock Sugar2 tbsp

💧Water2 tbsp

醬Light Soy Sauce2 tbsp

🦪Oyster Sauce1 tbsp

sesame oilSesame Oil1 tsp

🌽Cornstarch1 tbsp

Instructions

1
Clean the chicken thoroughly, removing any innards and plucking any remaining feathers.
2
Rub the chicken generously with coarse salt, massaging it into the skin. This helps to remove any gamey smell and tighten the skin.
3
Rinse the chicken thoroughly under clear water to wash off all the salt.
4
Prepare a pot of boiling water. Hold the chicken with a strainer and pour boiling water over its skin to help it contract and absorb color better later.
5
Place rock sugar in a small pot, add an equal amount of water (approx. 2 tablespoons), and heat until the sugar dissolves completely to create a syrup.
6
Pour the melted rock sugar syrup into a bowl. Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Stir the marinade mixture well until combined.
7
Slice ginger into thin pieces and cut green onions into sections. Lightly smash the green onions to release more flavor.
8
Arrange the sliced ginger and green onion sections on a heatproof plate. Place the blanched chicken on top of the aromatics.
9
Pour the prepared marinade over the chicken, ensuring it is evenly coated. Use your hands to spread the sauce if needed.
10
Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
120:00 timer
11
Place the marinated chicken in a steamer over medium-high heat. Steam for 30 minutes.
30:00 timer
12
Once steamed, carefully remove the chicken from the steamer and let it cool slightly before handling.
13
Using a cleaver, chop the steamed chicken into serving-sized pieces.
14
Pour the remaining sauce from the steaming plate into a small wok or saucepan. Bring to a simmer, then add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir until the sauce thickens slightly. Do not make it too thick.
15
Pour the thickened sauce evenly over the sliced chicken pieces. Serve immediately.