Easy Steamed Salted Whole Chicken 簡易蒸鹽焗雞

🧂 Ingredients

• 1 Whole Chicken
• 1 tbsp Course salt
• 1 stalk Green onions
• 2 slices Ginger
• 1 Shallot

  , halved
• 1 Chinese sausage

  (optional), aka “lap cheung”
• 1 pkg Spicy Bake Mix

  aka baked chicken powder (Using the Spicy Bake Mix is quick, easy and tasty. But you can also rub the chicken with 2 tsp salt and ½ tsp white pepper powder for a simpler flavour)
• ½ tsp Tumeric powder
• 2 tbsp Oil
• 2 stalks Green onions

  , chopped
• 1 tbsp Ginger

  , minced
• 1 tsp Salt
• 3 tbsp Oil

  , hot

Instructions

• 1 Wash the green onions and tie it into a knot and set aside
• 2 Cut the shallot in half and cut 2 slices of ginger. Set aside
• 3 Blanche the Chinese sausage for 30 seconds in boiling water. Remove from water
  and set aside
• 4 Take 1 tbsp of course salt and rub it over the chicken skin and the inside
  cavity, like you’re exfoliating it. Then submerse in large mixing bowl to rinse
  off salt.
• 5 Cut off the nails on the chicken feet with a knife or kitchen shears
• 6 Bend and fold the chicken feet into the cavity of the chicken to keep the cavity
  open as wide as possible.
• 7 Sit the chicken with the cavity down in a colander to drain all the water and
  air-dry the skin for 60 minutes. I find that drying it with a paper towel
  doesn’t dry it enough. If you’re in a hurry, I suggest drying it with a
  hairdryer for a few minutes This is a crucial step for achieving moist meat and
  the perfect skin
• 8 Combine one package of the Spicy Bake Mix with ½ tsp of turmeric powder the
  purpose of the turmeric is to add a yellow colour to the chicken
• 9 Rub the combined powders onto the skin of the chicken as well as inside the
  cavity If the skin of your chicken is so dry that the powders won’t stick to the
  chicken, make a paste with the powder using 1-2 tbsp of water or Shaoxing wine
  and then rub it on the chicken. An FAQ that I get is, “why don’t you marinade
  the chicken before letting it air-dry?” I find that the chicken will lose some
  of its juices and natural flavours if marinated for over 15 minutes, but this is
  my personal preference.
• 10 Put the knotted green onions, shallot, ginger and Chinese sausage into the
  cavity of the chicken The oil from the Chinese sausage will help flavour the
  chicken as well as keep the chicken moist
• 11 Rub 2 tbsp of oil onto the outside of the chicken This will prevent the skin
  from breaking and to help keep the flavour on the chicken
• 12 Place the chicken, breast side down, onto a steaming dish and prepare the
  steamer on high heat Use a steaming plate with a higher lip because you’ll
  likely get a good amount of juice from the chicken and steam water. Save the
  juice from the steaming plate to make a sauce or for noodles
• 13 When the water in the steamer boils, put the chicken into the steamer
• 14 Steam on high heat for 15 minutes, then reduce the heat to medium and steam for
  another 30 minutes. This is for a 4 lb or 1800g chicken. Refer to above
  reference guide for other weights
• 15 After total steaming time of 45 minutes, check the chicken for doneness. Insert
  a chopstick or toothpick into the thickest part of the chicken, like the thigh
  meat, and pull it out. If the juice that flows out is clear, then your chicken
  is done. If you see some red or pink, then steam for another 5 to 10 minutes and
  check again.
• 16 Once your chicken is done, remove the lid and let the chicken rest either in or
  out of the steamer for 15 minutes
• 17 After 15 minutes, transfer the chicken from the steaming plate to a dry one
• 18 If you are chopping up the chicken, it would be best to chop it up when it has
  cooled I chopped the one in the picture after 30 minutes and it was still a bit
  warm
• 19 You can also debone it to make a hand shredded chicken
• 20 Serve and enjoy!

Nutrition Info