Double-Boiled Steamed Chicken
This classic Cantonese steamed chicken is simpler to prepare than poached 'white cut chicken.' The chicken is savory, aromatic, with crispy skin and tender, juicy meat. Marinated simply with salt-baked chicken powder, ginger, and green onions, then steamed and finished with its own flavorful juices, it offers a rich and delicious texture.
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🍳 Cooking Flow
Clean the chicken, blanch the skin with boiling water, and rinse with cold water. → Add ginger, green onions, salt-baked chicken powder, light soy sauce, and peanut oil; massage the chicken and marinate for 1 hour. → Once the water boils, steam the chicken over medium heat for about 20 minutes until thoroughly cooked. → Remove and let cool slightly, then chop into pieces, arrange on a plate, drizzle with the reserved steaming juices, and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Clean the chicken, blanch the skin with boiling water, and rinse with cold water. → Add ginger, green onions, salt-baked chicken powder, light soy sauce, and peanut oil; massage the chicken and marinate for 1 hour. → Once the water boils, steam the chicken over medium heat for about 20 minutes until thoroughly cooked. → Remove and let cool slightly, then chop into pieces, arrange on a plate, drizzle with the reserved steaming juices, and garnish with chopped green onions.
Introduction
This classic Cantonese steamed chicken is simpler to prepare than poached 'white cut chicken.' The chicken is savory, aromatic, with crispy skin and tender, juicy meat. Marinated simply with salt-baked chicken powder, ginger, and green onions, then steamed and finished with its own flavorful juices, it offers a rich and delicious texture.
Step 1
Clean the half chicken thoroughly, carefully removing any remaining pinfeathers and yellow membranes, and clearing the cavity of internal organs and excess fat. Rinse and drain.
Step 2
Pour boiling water over the chicken skin to tighten it and remove odors; immediately rinse with cold water to cool, ensuring the skin remains crisp and springy.
Step 3
Peel and smash the mature ginger; cut the scallions into 3-4 cm segments. Place them together in a bowl.
Step 4
Place the chicken in a bowl, add the prepared ginger, scallions, half a pack of salt-baked chicken powder, a dash of light soy sauce, and peanut oil. Wearing gloves, massage the chicken for 2-3 minutes, ensuring the seasoning is evenly applied inside and out.
Step 5
Let the seasoned chicken marinate for about 1 hour (if time allows, 2 hours will make it even more flavorful).
Ingredients List
Important Notes
💡 For the best results, use a 'Sanhuang' hen that is 4-6 months old (just starting to lay eggs); avoid birds that are too young (broilers) or too old.
💡 Blanching the skin with boiling water followed by a cold water rinse is key to achieving a crisp, springy texture and effectively removing gamey odors.
💡 Marinate for at least 1 hour; 2 hours is recommended if time permits for the flavors to penetrate the meat thoroughly.
💡 The juices collected during steaming are packed with essence and aroma; always drizzle them over the chopped chicken before serving for a better flavor profile.
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