This is a signature dish that Bruce has been making for us for years now – in or out of the kitchen! It’s healthy and always hits the spot – whether we eat it on a warm summer evening or in the brisk winter season.
I think the greatest thing about this chicken, aside from the moist and tenderness, is the delicious scallion-ginger sauce. The flavors are fresh and vibrant with just enough spice and seasoning – it makes a great topper over the chicken and rice.
My stomach is grumbling just writing about this! Try making this dish this weekend, you won’t be sorry!
Steamed Chicken with Scallion-Ginger Sauce
Makes 6 servings
Steamed Chicken
2-3 lb Chicken (whole)
About 1/4 cup of salt
Scallion-Ginger Sauce
10-12 stalks of green onion (super finely minced)
2 teaspoons of ginger (super finely minced or grated)
1/2 – 1 cup of vegetable oil
1 teaspoon of soy sauce
Salt to season
Place a metal rack in the cooker so you can have the chicken suspended a couple of inches off from the bottom of the pot. Add about an inch of water to the pot. Place the chicken on the rack and heavily season the chicken with salt. For a 3 lb chicken, we used a little less than a 1/4 of a cup of salt. Don’t worry about over salting the chicken; the steam will dissolve most of it.
Set the rice cooker to cook and steam the chicken for 75 minutes. Periodically check the amount of water in the cooker to make sure you maintain an inch of water in the cooker at all times.
While the chicken is steaming, prepare the sauce. Combine the scallions, ginger, oil and soy sauce a bowl; mix well. Add salt to taste.
Once the chicken is fully cooked, set aside and let it rest to room temperature. When cool, halve the chicken and then chop into large, bite-sized sections. Serve with rice and top with Scallion-Ginger Sauce.
Note: If your cooker can’t fit a whole chicken, you can use half of a chicken or even cut the chicken into quarters and set them in a steam rack if need be. Also, the left over water used to steam the chicken makes great rice. The fat along with the salt seasons the rice nicely.
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