Ingredients

Method

Clean the chicken and remove any excess fat. Rub the chicken with salt and rinse it under cold water. Place the chicken on a heatproof plate or dish.

Prepare a wok or a large pot with a steamer rack and fill it with enough water to steam the chicken. Bring the water to a boil over high heat.

Place the plate with the chicken on the steamer rack, cover the wok or pot, and steam the chicken for 35-45 minutes, or until the chicken is cooked through and the juices run clear when the chicken is pierced with a knife. The internal temperature of the chicken should reach 165°F (74°C).

While the chicken is steaming, prepare the dipping sauce. In a small bowl, combine the finely chopped green onions and grated ginger. Heat the vegetable oil in a small saucepan over medium heat until hot. Carefully pour the hot oil over the green onion and ginger mixture. Add the soy sauce, oyster sauce, sugar, and ground white pepper, and stir to combine.

When the chicken is done, carefully remove it from the steamer and let it cool for a few minutes. Brush the chicken with sesame oil for added flavor and a glossy finish.

Using a sharp knife or cleaver, cut the chicken into bite-sized pieces and arrange them on a serving platter. Serve the Cantonese Steamed Chicken with the ginger and scallion dipping sauce on the side.