| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, about 3 1/2 lb |
| 1 |
tb |
Kosher salt |
| 1 |
pn |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Light soy sauce |
| 2 |
tb |
Minced peeled fresh ginger |
| 5 |
tb |
Finely chopped scallions |
| 2 |
tb |
Peanut oil |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
DIPPING SAUCE
RINSE THE CHICKEN under cold running water and blot completely dry with
paper towels. Rub the salt inside the cavity and on the skin of the
chicken. Place the chicken, breast-side down, on a heat-proof platter, and
set aside for 15 minutes. Set up a steamer or put a rack into a wok or deep
pan. Fill the steamer with 2 inches of hot water. Bring water to a simmer.
Put the plate with the chicken into the steamer or onto the rack. Cover the
steamer tightly and gently steam over medium heat for 1 hour. Replenish the
water in the steamer from time to time. Remove the platter with the cooked
chicken and pour off all the liquid. In a small heat-proof bowl, combine
the sugar, salt, soy sauce, ginger and scallions. Mix well. In a small pan,
heat the peanut and sesame oils until they are smoking. Pour the hot oils
over the ginger mixture. Chop the chicken into serving portions and serve
immediately with the dipping sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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