盐水鸡 Steamed Salt & Pepper Chicken W Ginger & Scallion Sauce (half) Recipe

Prepare and brine

Rinse the half chicken (or a whole chicken halved) under cold water and pat dry with paper towels. Rub 2 tablespoons of coarse sea salt all over the skin and inside the cavity; let sit for 15 minutes while you prepare aromatics. This light dry-salt helps tone the skin and seasons the meat.

Set up poaching/steaming liquid

In a large pot or wok wide enough to hold the chicken, combine 1.5 liters water, the tied scallion stalks, and 2 slices smashed ginger. Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach or steam the chicken

Lower the salted chicken carefully into the simmering liquid breast-side down (or place the chicken on a heatproof plate and set inside a steamer basket). Maintain the liquid at a gentle simmer. Poach for 20–25 minutes for a half chicken (adjust to 25–30 minutes if thicker). If steaming, cover and steam for about 25–28 minutes. Internal temperature should reach 74°C (165°F) at the thickest part of the thigh.

Shock and rest

When cooked, immediately lift the chicken out and plunge into an ice bath (very cold water with ice) for 5 minutes to tighten the skin and stop cooking, producing a firm, silky texture. If you prefer warmer service, you can skip the full ice bath and rest at room temperature for 5–10 minutes covered loosely with foil.

Pat dry

Remove from ice bath, pat skin dry with paper towels. Transfer to a cutting board and carve into serving pieces (leg/thigh, wing, breast). Arrange on a serving plate.

Combine 1 teaspoon coarse sea salt, 1 teaspoon white pepper powder and 1/4 teaspoon five-spice powder (if using) in a small bowl. Taste and adjust — this mix is for sprinkling over the carved chicken just before serving. If your table prefers more peppery kick, increase white pepper by 1/2 teaspoon.

Prep aromatics

Finely mince 2 tablespoons peeled ginger and the white plus green parts of 3 scallions. Place them in a heatproof bowl big enough to hold hot oil.

Season the aromatics

To the minced ginger and scallion, add 1.5 tablespoons light soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper (optional), and 1/2 teaspoon toasted sesame oil. Stir gently to combine and sit while you heat oil.

Heat the oil

In a small saucepan, heat 6 tablespoons neutral oil over medium-high until shimmering and just starting to smoke lightly (about 200–230°C / 390–450°F). The oil should be hot enough to sizzle immediately when poured over the aromatics but not so hot that it burns them.

Finish sauce

Carefully pour the hot oil in a thin steady stream over the minced ginger and scallion mixture; you should hear an immediate sizzle and see the aromatics bubble briefly. Stir once to emulsify and let the sauce sit for 2–3 minutes so flavors meld. Taste and adjust with a touch more soy or salt if needed. If you want chili aroma, stir in 1 teaspoon chili oil or sliced chilies now.

Arrange carved chicken on a platter. Spoon some of the ginger & scallion sauce over the chicken or serve it in a small bowl alongside for dipping. Sprinkle the prepared salt & pepper seasoning lightly over the pieces to taste. Garnish with thinly sliced scallion greens and cilantro leaves if desired.

Serve immediately: this dish is best enjoyed soon after cooking so the chicken skin remains tender and the sauce warm and aromatic. Leftover sauce keeps refrigerated for up to 3 days.