Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Check the chicken for any remaining feathers, clean them off, and thoroughly rinse the lung and kidney cavities with water to ensure no blood remains.
Watch out
If the internal organs and blood in the chicken cavity are not cleaned properly, it will easily produce an unpleasant odor after steaming, otherwise the dish will taste stale.
Place the washed chicken in a container to thoroughly drain excess water, keeping the chicken dry and free of excessive moisture.
Watch out
If there is too much moisture left on the surface of the chicken, the flavor will be diluted during subsequent marinating, otherwise the chicken will not absorb the flavors properly.
First, evenly rub 1 tbsp of salt inside and outside the chicken, then add 1 tbsp of ginger juice and 1 tbsp of Shaoxing wine, rub evenly, and marinate for 2 hours, turning the chicken once or twice during this period to ensure even flavor absorption.
Watch out
Be careful not to break the chicken skin when rubbing salt inside and outside, otherwise the appearance will be poor after steaming.
Before steaming, wrap the entire chicken with microwave-safe plastic wrap, making sure to leave vent holes around the neck and cavity opening to allow steam to circulate evenly inside.
Watch out
When wrapping with plastic wrap, the cavity opening must be left uncovered, otherwise the heat cannot enter and the chicken will be difficult to cook through.
Always use insulated gloves when moving a hot steamer or handling hot utensils to avoid severe burns.
Place the wrapped chicken into the steamer to cook, and after turning off the heat, do not open the lid immediately; let it sit inside for another 5 minutes before removing.
local_fire_departmentSteam over medium heat for about 20 minutesWatch out
After steaming, it must be simmered in the oven for another 5 minutes before taking it out, otherwise the center of the chicken will not be fully cooked.
Add an appropriate amount of water to a wok and bring to a boil, then add chopped ginger and scallions to make the ginger-scallion dipping oil; no salt is needed for this step.
local_fire_departmentSimmer over medium-low heat until boilingWatch out
Do not add salt when making the ginger-scallion oil because the chicken is already salty enough from marinating, otherwise the dipping sauce will be overly salty.
Freshly cooked chicken is wrapped with a lot of high-temperature steam; be careful to avoid steam burns when peeling it open.
Take out the steamed chicken and gently pull away the plastic wrap with chopsticks to avoid breaking the chicken skin.
Watch out
Be gentle when peeling off the plastic wrap, otherwise it is easy to tear the freshly steamed and softened chicken skin.
Insert chopsticks into the chicken cavity to lift it, steadily move it onto a prepared plate, and let it cool before serving.
Watch out
Move the chicken to the plate quickly and steadily, otherwise the slippery chicken body may drop and break, ruining the dish.
While the chicken is still hot, use a brush to apply a little sesame oil evenly over the surface of the chicken skin, which keeps the chicken skin glossy and prevents it from drying and hardening.
Watch out
Apply sesame oil while the chicken still has residual warmth, otherwise the sesame oil will not penetrate evenly and the skin will dry out after cooling.
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