Easy Steamed Salted Chicken

55 mins
Serves 1
youtube.com

Directions

  1. 1Wash the chicken thighs thoroughly and remove any red blood clots near the bone.
  2. 2Wash the chicken thighs thoroughly and remove any red blood clots near the bone.
  3. 3Wash the chicken thighs thoroughly and remove any red blood clots near the bone.
  4. 4Marinate the chicken with salt and Shaoxing wine, rubbing it into the chicken.
  5. 5Marinate the chicken with salt and Shaoxing wine, rubbing it into the chicken.
  6. 6Marinate the chicken with salt and Shaoxing wine, rubbing it into the chicken.
  7. 7Add cornstarch to the chicken and rub it in to give the outer layer a smooth texture.
  8. 8Add cornstarch to the chicken and rub it in to give the outer layer a smooth texture.
  9. 9Add cornstarch to the chicken and rub it in to give the outer layer a smooth texture.
  10. 10Coat the chicken with cooking oil to lock in moisture and make it juicier.
  11. 11Coat the chicken with cooking oil to lock in moisture and make it juicier.
  12. 12Coat the chicken with cooking oil to lock in moisture and make it juicier.
  13. 13Let the chicken marinate for about 30 minutes.
  14. 14Let the chicken marinate for about 30 minutes.
  15. 15Let the chicken marinate for about 30 minutes.
  16. 16Once the water is at a rolling boil, place the chicken onto the steaming rack.
  17. 17Once the water is at a rolling boil, place the chicken onto the steaming rack.
  18. 18Once the water is at a rolling boil, place the chicken onto the steaming rack.
  19. 19Steam the chicken on high heat for 20 to 25 minutes.
  20. 20Steam the chicken on high heat for 20 to 25 minutes.
  21. 21Steam the chicken on high heat for 20 to 25 minutes.
  22. 22Check the water level and add more water if necessary.
  23. 23Check the water level and add more water if necessary.
  24. 24Check the water level and add more water if necessary.
  25. 25To check if the chicken is done, poke the thickest part with a chopstick; if no blood juices come out, it's ready.
  26. 26To check if the chicken is done, poke the thickest part with a chopstick; if no blood juices come out, it's ready.
  27. 27To check if the chicken is done, poke the thickest part with a chopstick; if no blood juices come out, it's ready.
  28. 28Cut into the chicken to reveal the soft, tender, and juicy meat.
  29. 29Cut into the chicken to reveal the soft, tender, and juicy meat.
  30. 30Cut into the chicken to reveal the soft, tender, and juicy meat.

Ingredients

  • 2 whole chicken thighs
  • 2 whole chicken thighs
  • 2 whole chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons Shaoxing wine
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil

Equipment

bowlwoksteaming rackchopstickknifefork

Tips

  • Remove red blood clots near the bone area of the chicken thigh to prevent a stinky odor after steaming.
  • Marinating the chicken for a longer duration will make it more tasty. If marinating for more than two hours, place it in the fridge and bring it back to room temperature 30 minutes before steaming.
  • Steaming on high heat for 20-25 minutes yields a tender, juicy, slightly springy texture. For very soft and tender chicken that falls off the bone, steam on low heat for 1 to 1.5 hours.
  • Remember to check and add water to the steaming pot when necessary.