CHICKEN WITH GINGER AND SCALLIONS RECIPES

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WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (?????? ...



White Cut Chicken with Ginger Scallion Sauce (?????? ... image

Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

4 lb whole chicken
2 oz green onion
1.5 oz ginger
5 tbsp corn oil
1 tsp salt
2 tsp salt
1 tbsp sesame oil

Steps:

  • Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
  • Wait for the water to come to a boil.
  • While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger?.
  • We'll heat up our wok on high heat and add corn oil.
  • We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
  • Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
  • Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
  • Carefully take two chopsticks under the chicken wings, and lift it over the pot.
  • This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.

SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS RECIPE ...



Sake-Steamed Chicken With Ginger and Scallions Recipe ... image

“Steamed chicken is not the kind of dish that makes my mouth water,” Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.

Provided by Melissa Clark

Total Time 2 hours

Yield 4 servings

Number Of Ingredients 12

1 3 1/2 pound chicken, rinsed and patted dry
1 1/2 cups dry sake
Kosher salt
2 tablespoons soy sauce
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons mirin or sweet sherry
1 tablespoon chopped ginger root
1 large garlic clove, minced
3 thinly sliced scallions
2 tablespoons sesame seeds, preferably black

Steps:

  • Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
  • Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
  • To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
  • Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.

Nutrition Facts : @context http//schema.org, Calories 741, UnsaturatedFatContent 27 grams, CarbohydrateContent 8 grams, FatContent 43 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 12 grams, SodiumContent 1220 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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