Try this Steamed Chicken recipe, or contribute your own.
Suggest a better descriptionRINSE THE CHICKEN under cold running water and blot completely dry with paper towels. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast-side down, on a heat-proof platter, and set aside for 15 minutes. Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with 2 inches of hot water. Bring water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid. In a small heat-proof bowl, combine the sugar, salt, soy sauce, ginger and scallions. Mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions and serve immediately with the dipping sauce.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 4 | ||
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Calories: 588 | ||
Calories from Fat: 383 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 1212.7mg | 42 % | |
Potassium 487.1mg | 13 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.3g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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