Steamed Chicken with Ginger and Spring Onion Oil 蔥油雞

Tender steamed chicken drizzled with aromatic ginger and scallion oil, a classic Cantonese delicacy. It's simple, flavorful, and highlights the chicken's natural taste.

Nutrition (per serving)

Ingredients

• 1 whole chicken (about 1.2 kg)
• 1 tablespoon salt
• 100g ginger, sliced (half for steaming, half for oil)
• 6 stalks spring onions, cut into 5cm lengths (half for steaming, half for oil)
• 80ml cooking oil
• 1 tablespoon sesame oil
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• Pinch of white pepper

Steps

1. Rinse the chicken thoroughly and pat dry. Rub the entire chicken with salt, inside and out.
2. Place half of the sliced ginger and spring onion lengths inside the chicken cavity. Place the chicken in a heatproof dish.
3. Steam the chicken for 20-25 minutes, or until cooked through. To check, insert a skewer into the thickest part of the thigh; juices should run clear. Once cooked, remove from steamer and let it rest for 5 minutes, then chop into pieces.
4. While the chicken is steaming, prepare the ginger and spring onion oil. Finely chop the remaining ginger and spring onions. Place them in a heatproof bowl.
5. Heat cooking oil in a small saucepan until very hot (shimmering, almost smoking). Carefully pour the hot oil over the chopped ginger and spring onions in the bowl. It should sizzle vigorously. Stir in sesame oil, light soy sauce, sugar, and a pinch of white pepper.
6. Arrange the chopped chicken on a serving platter. Drizzle generously with the prepared ginger and spring onion oil. Serve immediately with steamed rice.

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