Steamed chicken in wine

Steamed chicken in wine

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 x 1.6kg chicken
4 spring onions, finely sliced
5 cm piece ginger, peeled and finely chopped
1 teaspoon fennel seeds
6 cloves
2 teaspoons sea salt
1 teaspoon sichuan peppercorns
1/2 teaspoon dahurian angelica root, finely chopped, (optional)
60ml clear rice wine

Method

  1. Remove any fat from the cavity opening of the chicken and around the neck. Rinse the chicken well, then drain and pat dry with paper towel.
  2. In a large bowl, combine the spring onions, ginger, fennel seeds, cloves, sea salt, peppercorns, angelica root, if using, and rice wine. Rub the mixture over the chicken, including the cavity.
  3. Fill a large saucepan one-third full of water and bring to the boil. Place the chicken in a heatproof bowl that will fit snugly into the saucepan, then put the bowl into the pan (you may need to adjust the water level in the pan; the water needs to come halfway up the side of the bowl). Cover the pan and steam the chicken over a medium–low heat for 1¼ hours, adding more water to the pan as necessary. Remove the chicken from the bowl and leave to cool a little. Discard the aromatics, skim the stock juices in the bowl, then strain the juices and reserve. Using a cleaver, cut the chicken through the bone into bite-sized pieces, arrange on a platter and pour over the reserved juices. Serve with steamed rice.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again