Li's Steamed Chinese Chicken
This delicious recipe comes from Martha's friend Li Pei Mei.
- Servings: 6
Source: Martha Stewart Living, May 2007
- 1 whole chicken (about 4 1/2 pounds), rinsed and patted dry
- 1/2 bunch fresh cilantro (6 to 8 sprigs)
- 5 slices fresh ginger
- Soy-Ginger Dipping Sauce for Li's Steamed Chinese Chicken, for serving
- Sesame-Cilantro Dipping Sauce, for serving
- Chinese mustard, for serving
Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.
Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.
Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.
Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.