How to Cook Steam Chicken

Step-by-Step Guide

1. 1

   Step 1: Purchase a bamboo steamer from an Asian market or online.

   The bamboo basket is sturdy, but will allow the water below to permeate the basket.
   
   It is a kitchen essential and can be purchased at relatively low cost.
2. 2

   Step 2: Choose a good quality chicken.

   Chefs recommend organic, free-range chicken, since the flavor of the bird is more prevalent in this recipe.
   
   Save the battery chicken dishes for dish that is covered in sauce. , Leave it in the refrigerator for one day to ensure the cavity is completely defrosted.
   
   Then, use it as soon as possible once it is ready. , Sprinkle salt on the outside and inside of the cavity.
   
   Repeat with pepper to taste. , Shred the ginger and dice the garlic. , Stuff two-thirds of the garlic, ginger and chicken into the bird.
   
   Save the rest for the steamer basket. , Arrange the green onions, ginger and garlic in the bottom. , It should fit snugly but completely with the Dutch oven lid on.
   
   You will not need to use the top of the steamer basket. , Add more if your Dutch oven is larger and you don’t think there is enough liquid to create steam for more than one hour.
   
   Keep the ratio the same. , Once it is a roiling boil, reduce the heat to low. , Then, allow it to simmer for about one hour. , Then, make several slits in the breast.
   
   If the juices run clear, it is ready. , Cover it in foil. ,,
3. 3

   Step 3: Defrost your chicken

4. 4

   Step 4: if it isn’t already defrosted.

5. 5

   Step 5: Dress your chicken.

6. 6

   Step 6: Peel your ginger and garlic.

7. 7

   Step 7: Chop green onions into two-inch (5cm) pieces.

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   Step 8: Set the bamboo basket in the Dutch oven.

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   Step 9: Set the chicken atop the vegetables with the breast side up.

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    Step 10: Pour the water and wine into the Dutch oven using a one to one ratio.

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    Step 11: Bring the liquid to a boil.

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    Step 12: Cover the pot.

13. 13

    Step 13: Check the chicken by removing the lid on the pot.

14. 14

    Step 14: Remove the chicken and let it rest for 10 minutes.

15. 15

    Step 15: Opt to save the liquid for stock or simmer it uncovered to create a sauce.

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    Step 16: Finished.

Detailed Guide

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