Steamed Chicken with Ginger and Scallion Sauce
Provided by: Lillian Chou
- For chicken:
- 2 whole chicken breasts with skin and bones (3 lb total)
- 3/4 teaspoon salt
- 1 (1-inch) piece ginger, cut crosswise into very thin slices
- 6 scallions, cut crosswise into 2-inch pieces
- For sauce:
- 2 tablespoons peanut or vegetable oil
- 1 (2-inch) piece ginger, peeled and coarsely chopped
- 2 cups chopped scallions
- 1/2 cup chopped cilantro (including stems)
- 1/4 cup reserved liquid from chicken or water or stock
- 1 teaspoon salt
- 1 teaspoon Chinese black vinegar or balsamic vinegar
- Cilantro sprigs
- Lemon wedges
- Steam chicken:
Set up a large pot with steamer rack and fill with water 1/2 inch from bottom of rack.
- Pat chicken dry, then rub all over with salt. Place chicken skin-side up in one layer in a shallow bowl that will fit on steamer rack inside pot. Sprinkle with ginger and scallions and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
- Carefully remove bowl with chicken and discard ginger and scallions. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Let chicken cool slightly.
- Make sauce: Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add ginger and stir-fry until fragrant, about 1 minute. Add scallions, cilantro, and salt, and stir-fry until scallions are softened and bright green, about 1 minute. Stir in remaining ingredients and simmer 1 minute. Transfer to a blender and blend until mixture is smooth. Season with salt and vinegar to taste.
- Pull chicken into large chunks, discarding skin and bones, and transfer to a bowl. Toss with enough sauce to coat chicken. Serve slightly warm on top of greens. Garnish with cilantro and lemon wedges and serve slightly warm or at room temperature. Serve additional sauce on the side.