Steamed Whole Chicken

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.


  • 1 whole chicken
  • salt
  • 1/4 cup cooking wine
  • sliced of ginger
  • bunch of spring onion
  • water
  • cooking oil


  • 2 tbsp oyster sauce
  • 2 tbsp sugar
  • 1 ts corn starch, mixed with water
Cooking Procedure:
  1. Wash and clean chicken inside and out. Remove head and legs. Drain and pat dry with kitchen towel tissue.
  2. Brush chicken with wine and salt. Marinate it at least 15-30  minutes or the longer is better and to infuse the chicken with a distinctive flavor.
  3. Stuff chicken with some spring onion and sliced ginger.
  4. Place the plate with few spring onion and ginger on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok.
  5. Place the chicken in the middle of the plate . Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 30-45 minutes, making sure it is thoroughly cooked. Remove the plate on the rack and get a wooden chopping board, sharp big knife and cut it into pieces. Arrange it in the platter.
  6. Meanwhile, in a small bowl combine seasoning and mix it thoroughly. In a pan,  heat oil and put the seasoning mixture. Thicken the sauce and pout it on top of the chicken. Garnish with spring onion.
  7. Serve white it still hot  together with rice.
Cooking Tips:
  1. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded.
  2. Vegetables, potatoes and even rice can be cooked with steam. Some vegetables like broccoli and cauliflower can turn soggy when simmered, so steaming is an excellent alternative cooking method.
  3. Avoid removing the cover to the pot during the cooking process. This will allow heat and steam to escape, resulting in extended cooking times.
  4. Infuse flavor into the chicken by adding ingredients to the steaming water, such as onions, carrots, celery, and fresh ginger root.

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