Succulent Steamed Chicken With Ginger Soy Dipping Sauce Recipe
Servings: 4
Ingredients
- 1 whl frying chicken - (abt 3 lbs) cut into two
- Â Â leg/breast halves
- 1 Tbsp. soy sauce
- Â Â (or possibly dark soy sauce)
- 12 x lettuce c.
- 1/4 c. grated ginger
- 3 x green onions trimmed, chopped
- 1 Tbsp. sesame oil
- 2 tsp soy sauce
- 1 tsp chopped garlic
- 1/2 tsp grnd ginger
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 2 Tbsp. vegetable oil
Directions
- Arrange the chicken halves, skin-side up and side by side, in a heatproof glass pie plate. Rub the skin with 1 Tbsp. soy sauce. Let stand for 15 min.
- Prepare a wok for steaming. Place the pie plate in the steaming basket and steam over high heat till the chicken is no longer pink near the bone, about 30 min.
- Meanwhile, make the Dipping Sauce: Stir the grated ginger, green onions, sesame oil, soy sauce, garlic, grnd ginger, salt and pepper together in a small heat proof bowl. Heat the vegetable oil in a small skillet just till it begins to smoke. Carefully pour the warm oil into the ginger-soy mix. (The mix might sizzle.) Stir well and let stand till cold.
- Remove the plate of chicken from the steamer and let cold slightly. Strip the meat from the bones and cut the meat into bite size pcs. Place on a serving platter with the lettuce c. alongside it. Pass the platter and dipping sauce, allowing guests to make their own lettuce c..
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 4 servings | |
| Calories 812 | |
| Calories from Fat 515 | 63% |
| Total Fat 57.32g | 72% |
| Saturated Fat 14.34g | 57% |
| Trans Fat 0.18g | |
| Cholesterol 238mg | 79% |
| Sodium 797mg | 33% |
| Potassium 1067mg | 30% |
| Total Carbs 7.26g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.45g | 1% |
| Protein 63.51g | 102% |
