Easy Steamed Salted Chicken

Name: Easy Steamed Salted Chicken
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 whole chicken thighs; 1 teaspoon salt; 3 tablespoons Shaoxing wine; 1 teaspoon cornstarch; 1 tablespoon cooking oil

55m

Serves 1

youtube.com

Easy Steamed Salted Chicken

youtube.com

55m

Serves 1

Directions

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

Ingredients

2 whole chicken thighs
1 teaspoon salt
3 tablespoons Shaoxing wine
1 teaspoon cornstarch
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.

Easy Steamed Salted Chicken

55m

Serves 1

youtube.com

Easy Steamed Salted Chicken

youtube.com

55m

Serves 1

Directions

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

Ingredients

2 whole chicken thighs
1 teaspoon salt
3 tablespoons Shaoxing wine
1 teaspoon cornstarch
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.