Gà hấp hành (Steamed Chicken with Scallions)
Ingredients
- 640 gChicken thigh (whole, cleaned)
- 10 pcScallion or chives (sliced into sections)
- 2 tbsprice wine
- 1 tspGinger ground
- 1 pinchturmeric
- 1 tspGray sea salt
- 1 pinchWhite pepper ground
- 3 tbspPeanut oil
- 1 tbspSesame oil
- 40 gFresh ginger (peeled and thinly sliced)
Method
Incredibly tender meat that falls off the bone, under a taut, golden skin. The aroma of scallions seared in smoking hot oil awakens the poultry's natural umami.
- 1
Rub the chicken vigorously with salt, white pepper, turmeric, and ground ginger. The skin should be uniformly yellow. Pour the rice wine inside the carcass.
- 2
Place the chicken in the steamer basket with half of the scallions and the fresh ginger slices. Cover and cook for 35 to 40 minutes. The tip of a knife should sink into the thigh without resistance and the juices should run clear.
- 3
Carve the chicken and cover it with the remaining fresh scallions. Heat the peanut oil and sesame oil until smoking point. Pour the boiling oil over the scallions: it should sizzle and instantly release its fragrance.
Frequently asked questions
How do you get this dish right?
- Don't discard the juices at the bottom of the steaming dish; it's a concentrated umami broth perfect for your rice.
- The oil must truly smoke before being poured over the onions to remove their raw bitterness.
How long does this dish keep?
Keeps for 2 days in the fridge. Excellent served cold with a salt-pepper-lime dipping mix.
