Tuesday, December 07, 2004

Steamed whole chicken (again!)

One of the kids' favorite dishes. When they detect the scent of the peanut oil sizzling over the green onions and ginger, they clap their hands with glee.

If you can find it, use fresh chicken from an Asian store or an organic whole bird from the supermarket. It is well worth the extra $$ because the texture is firmer and taste is richer.
Rinse the chicken and pat-dry with paper towels, inside and out.
Sprinkle liberally with glutinous rice wine, a few splashes of light soy sauce.
Stuff the cavity with 1 stalk of green onion, a slice of ginger, and 4 calamansi or half a lemon. Let stand for at least 15 minutes.
Steam over high heat (have a hot water pot nearby to replenish the water) for about an hour, depending on the size of your bird.
Let the chicken rest before chopping into bite-size pieces.

secret sauce no more

for the dipping sauce:
2 finely chopped stalks of green onions or scallions (green and white parts)
finely minced knob of ginger, about 2 inches
1 tbsp. of peanut oil
light soy sauce (not "lite")
dark soy sauce
a drop of sesame oil
(& chili oil, optional)
Mix the ginger and scallions in a heat proof bowl.
Heat the peanut oil until hot and almost smoking. Pour over the scallion-ginger mix, then add the soy sauces and oils. Taste and adjust. (Approximately, 2 tbsp. of light soy to 2 tsp. of dark soy).