Steamed Chicken With Ginger And Green Onions (薑蔥霸王雞)

Bring some wow factor to the dinner table with this Steamed Chicken With Ginger And Green Onions (薑蔥霸王雞).

The ginger and green onion oil and secret sauce take this chicken to a whole new level.

In my opinion, this is the superior version of the Cantonese white cut chicken (白切雞).

Chinese Chicken With Ginger And Green Onions

Frequently Asked Questions About Steamed Chicken With Ginger And Green Onions

What can I serve this dish with?

Serve this with vegetable dishes like Eight Treasure Stir Fry (炒八寶) and a soup such as Green Radish Carrot and Pork Soup (青紅蘿蔔豬腱湯).

Can I prepare this in advance?

Yes. You can prepare the chicken in advance. Prepare and pour the hot oil over the cooled chicken just before serving.

Can this dish be frozen?

Yes. This can be frozen for up to 3 months. To serve, simply thaw and reheat in the microwave.

Steamed Chicken With Ginger And Green Onions

Elaine Fung

This is a classic dish of steamed whole chicken topped with lots of ginger and green onions and a flavorful sauce.

Print Recipe Pin Recipe

Prep Time 35 mins

Cook Time 1 hr

Additional Time 6 hrs

Total Time 7 hrs 35 mins

Course Chicken

Cuisine Chinese

Servings 4 servings

Calories 622 kcal

Ingredients

  

• 1 Whole Chicken 1.6KG
• Large Piece Of Ginger
• 10 Green Onions
• 2 Tsp Salt
• 1 Tbsp Shiaoshing Wine
• 2 Red Chilies
• 1/4 Cup Shallot Thinly Sliced
• 4 Tbsp Oil

The Sauce

• 1 Tbsp Oyster Sauce
• 1 Tsp Soy Sauce
• 1 Cup Chicken Juice

Instructions

 

• Rinse and trim off fat from chicken, drain and pat dry thoroughly with paper towels.
• Rub salt onto the chicken as well as inside the cavity.
• Put chicken in Ziploc bag and leave in the fridge overnight or for at least 4 hours.
• Let chicken come to room temperature before steaming.
• Bring the water in the steamer to a fast boil.
• Rub the Shiaoshing wine into the cavity of the chicken, then put 3 slices of ginger and strips of 2 green onions into the chicken cavity.
• Steam the chicken, breast down, for 25 minutes at medium heat.
• Turn off the heat and leave the chicken in the steamer with the lid on for 25 minutes.
• Discard the ginger and green onions from the cavity; reserve the juice and let the chicken cool completely for about 2 hours.
• Finely slice a cup of ginger, the rest of the green onions, and the red chilies.
• Skim off excess oil from the chicken juice, and add the rest of the ingredients for the sauce.
• Cut the chicken into bite-size when it is completely cooled.
• Heat oil to medium, add the shallots, and stir fry until fragrant, then pour half the oil and the shallots over the chicken.
• Top the chicken with green onions and chilies.
• Saute the sliced ginger in the remaining oil till fragrant, pour the ginger and oil onto the bed of green onions.
• Heat the sauce till boiling and then pour it evenly over the chicken.

Notes

1. Check the chicken for doneness by passing a bamboo skewer into the thickest part of the leg and then removing it, the liquid seeping out should be clear.

2. The chicken is completely cooled when there is a thin coat of jelly on the bottom of the plate.

3. Use chicken stock to top up the chicken juice to one cup if necessary.

4. The easiest way to remove the excess oil from the chicken juice is to place it in the freezer for an hour or two to consolidate the fat, then just remove the fat with a spoon.