霸王鸡 Steamed Chicken W. Ginger & Scallion Sauce In Special Soy Sauce Recipe

Clean and prep chicken

Pat the chicken dry with paper towels. Remove any excess fat and leftover pin feathers. Rub the entire chicken, inside cavity and under the skin where possible, with 1 tablespoon kosher salt and the shaoxing wine. Stuff the cavity with the 3–4 slices of ginger.

Optional blanch

Bring 4 cups of water to a simmer in a large pot (just enough to submerge the chicken when placed in a steaming basket). Add the remaining 1 tablespoon kosher salt. Submerge the chicken breast-side down for 30 seconds to 1 minute to tighten the skin and remove impurities; then remove and pat dry thoroughly. This step gives the lacquered skin typical of Cantonese steamed chicken.

Steam the chicken

Set up a steamer (wok with rack or electric steamer) with boiling water. Place the chicken on a heatproof plate, breast-side up, and steam over high heat for 28–35 minutes for a 3–3.5 lb chicken (start checking at 28 minutes). Insert a skewer into the thickest part of the thigh; juices should run clear and internal temperature should reach 165°F (74°C). If undercooked, steam another 3–5 minutes and check again. When done, remove the chicken and let rest, uncovered, for 5–8 minutes to allow the juices to settle.

Chop for serving

Transfer the chicken to a cutting board. Cut into serving pieces (traditionally head, wings, drumettes, thighs and breast slices) or into bite-sized pieces. Reserve any chicken juices that collect on the plate; they can be added to the special soy sauce later if desired.

Combine base sauces

In a small saucepan, combine 1 cup light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar, and 1 cup water. Add 2 tablespoons chicken stock if you prefer a rounder flavor and to reduce saltiness. Stir to dissolve the sugar and heat over medium-low just until warmed through (do not boil). Taste and adjust: add a little more water or stock if too salty, or 1 tsp sugar if it tastes too sharp. Remove from heat and let cool slightly.

Prepare ginger and scallion

While the sauce base is warm, finely julienne 3 tablespoons fresh ginger (very thin matchsticks) and thinly slice the white and green parts of 6 scallions. Separate whites from greens: use whites for the hot-oil step and greens as fresh garnish.

Hot oil infusion

In a small saucepan or skillet, heat 6 tablespoons neutral cooking oil over medium-high until shimmering and just beginning to smoke (about 375°F / 190°C). Remove from heat briefly and carefully pour the hot oil directly over the bowl containing the julienned ginger and the white parts of the scallions. It will sizzle loudly and release fragrance — this is critical to bloom the aromatics. Let the aromatics sit in the hot oil for 30–60 seconds, then stir.

Assemble dressing

Pour the warm soy sauce mixture over the infused aromatics and oil. Add 1 teaspoon toasted sesame oil and 1 teaspoon white pepper. Stir to combine. Taste and adjust seasoning: if too intense, add up to 1–2 tablespoons water or reserved chicken juices. If it tastes flat, add a splash (1 tsp) more light soy sauce. The finished sauce should be well-balanced: savory, fragrant with ginger and scallion, slightly sweet, and glossy.

Dress the chicken

Place the chopped chicken on a serving plate. Spoon about half of the hot ginger-scallion soy dressing evenly over the chicken so it soaks into the skin and meat. Reserve the remainder to serve at table or for those who prefer more sauce.

Garnish

Scatter the julienned scallion greens and fresh cilantro leaves over the chicken. Sprinkle the optional toasted sesame seeds. If you like, heat the reserved sauce briefly before serving to pour warm over the chicken.

Serving suggestion

Serve immediately with steamed rice and a small dish of extra sauce on the side. Leftover sauce keeps refrigerated in a sealed container for up to 5 days; reheat before using.