Recipes Ingredients Meat & Poultry Chicken Li's Steamed Chinese Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe comes from Martha's friend Li Pei Mei. Ingredients 1 whole chicken (about 4 ½ pounds), rinsed and patted dry ½ 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 Directions 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. Rate it Print