Steamed Chicken With Xiao Fan's Special Sauce
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
64
Sweetness
51
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Steam chicken: Fit a large steamer rack inside a large wide pot
2
Add enough water to reach within 1/2 inch of bottom of rack
3
Bring to a boil
4
Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot)
5
Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary)
6
Carefully remove bowl with chicken
7
Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use)
8
Return chicken in bowl to pot and keep warm, covered, off heat
9
Fit a large steamer rack inside a large wide pot
10
Add enough water to reach within 1/2 inch of bottom of rack
11
Bring to a boil
12
Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot)
13
Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary)
14
Carefully remove bowl with chicken
15
Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use)
16
Return chicken in bowl to pot and keep warm, covered, off heat
17
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
18
Reduce heat to medium, then add garlic and stir-fry 15 seconds
19
Add chiles and stir-fry 15 seconds
20
Add cilantro and stir-fry 1 minute
21
Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute
22
Transfer to a bowl
23
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
24
Reduce heat to medium, then add garlic and stir-fry 15 seconds
25
Add chiles and stir-fry 15 seconds
26
Add cilantro and stir-fry 1 minute
27
Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute
28
Transfer to a bowl
29
Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side
30
Season chicken with salt
31
Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side
32
Season chicken with salt