Free Recipe Basic Steamed Spring Chicken
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Basic Steamed Spring Chicken Recipe
1 Spring chicken
2 tb Sherry
1 ts Salt
2 Or
3 sl Fresh ginger root
1 Scallion
1 c Stock or water
Basic Steamed Spring Chicken Preparation
1. Rub chicken inside and out with sherry and salt. Place bird in a heatproof bowl. 2. Slice ginger root and trim scallion stalk; place inside bird’s cavity. Then pour stock over. 3. Steam until done (35 to 40 minutes). See How-to Section . NOTE: This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (See following recipes for … Dip for Chicken : Soy-Oil , Oil-Salt , Chicken Fat-Soy , Garlic-Soy , Mustard-Soy or Hoisin .) VARIATIONS: 1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with 1 tablespoon peanut oil and a few drops of sesame oil. 2. Add the sherry, salt, scallion and ginger root to the stock instead of the chicken. 3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add 4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 teaspoon sesame oil. Heat slowly, stirring. Then add chicken and cook over medium heat, turning frequently until bird is evenly colored. Let cool slightly. With a cleaver chop, bones and all, in 1-1/2- inch sections; or carve Western-style. Serve hot or cold, garnished with Chinese parsley. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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