Simple is the best. You can’t imagine how nice the taste of this steamed chicken was. The chicken meat is so tender and silky smooth, steamed to just cooked. If you like the traditional, popular Chinese steamed chicken (白切雞), you have to try this dish as well, if you haven’t. Simply rub the chicken with a handful of sand ginger powder, you’ll see that would do a magical makeover of your chicken, giving you a pungent aroma. Don’t mix up sand ginger powder (沙薑粉) with ginger powder (黃薑粉). Although both of them are in the same ginger family, their smells and tastes are quite different. Many Asian grocers stock sand ginger powder. If you can't find any there, try some Chinese herbal shops. As this dish is very simple, try to use organic or free-range chicken if you can to ensure the best result. Having said that, I used corn-fed chicken this time. So, that’s why my steamed chicken was in bright, lovely yellow colour. The end result remained wonderfully good.
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| Sand ginger powder looks slightly pale, whereas ginger powder looks more yellowish. |
Steamed Chicken with Sand Ginger Powder (Printable recipe)
By
Prep time: 10 mins
Cook time: 20 mins
Yield: serves 3 to 4
Ingredients:
By
Prep time: 10 mins
Cook time: 20 mins
Yield: serves 3 to 4
Ingredients:
- 1/2 chicken, about 720 gm
- 3 to 4 slices ginger
- 2 stalks scallion
- 2 tsp sand ginger powder, available at Asian grocers
- 1/2 Tbsp Shaoxing wine, optional
- pepper, to taste
- salt, to taste
- 1 Tbsp freshly grated ginger
- 2 Tbsp diced scallion
- 2 Tbsp heated vegetable oil
- salt, to taste
- light soy sauce, to taste, optional
- Rinse chicken and wipe dry with paper towels. Season with salt, pepper and wine on skin and inside. Leave it for a while, then rub sand ginger powder evenly on chicken on all sides.
- Place grated ginger and diced scallion in a small bowl. Season with salt. Use a small saucepan to heat oil over medium heat. When you see a bit of smoke arising, carefully pour over the ginger and scallion. Set aside and let cool.
- Use a large dish, place ginger slices and scallion, topped with chicken. Steam over high heat for about 20 minutes, or until cooked through. Test with a chopstick or needle and insert into the thickest part of chicken thigh. If clear liquid runs out, it’s cooked. Remove from heat, let rest for 10 minutes. Cut into smaller pieces. Serve warm with the ginger and scallion dipping.
31 comments:
oh this dish looks so good Christine! Do u have the picture of the sand ginger?
@Anh:
Uploaded a photo of sand ginger powder, comparing with the look of ginger powder. Hope it helps.
Looks like an awesome dish. I have never seen or know about sand ginger powder. must check out KFL.
Woo! That chicken looks so juicy and delicious! My whole family loves steamed chicken! I need to find some of this sand ginger powder!
I've never known about sand ginger. Next time, I go for grocery shopping, I have to look for it.
Having tried the technique of steaming chicken recently (and loving it) I welcome this suggestion and will try this spice next time with great anticipation.
No doubt with your result : ). I like to have sand ginger made into a paste for dipping as well.
Oh this is really yummy! So gingery fragrant ;) I bet the kitchen smells awesome after this dish!
It looks indeed juicy and tender!
I have not heard from sand ginger before! I am certain this is super delicious.
I know what I'm making for dinner this weekend...this chicken is absolutely beautiful. Have you heard of the Real Women of Philadelphia? It's Paula Deen's cooking competition and I believe it's still open for entries. This gorgeous bird a la ginger is right up its alley.
WOW! This is absolutely delicious. I have sand ginger plant in my backyard but really don't know how to use it. How do I make use of the ginger plant in this dish?
This chicken recipe sound simple the only thing is I have to look for sand ginger powder!
I'm very intrigued by the sand ginger powder, must find it to try!
Oh my !!! It looks so damn tasty :)
http://kitchensojourn.blogspot.com
I had to do a double take Christine when I first saw the picture - the top shot looks amazing - very appetizing. I've missed visiting your blog - but am glad that I didn't miss this post - Im going to show my Mom so she can make it for me!
Christine...this is so mouthwatering good ! I must get the ginger powder and make this dish for the family....hungry just looking at them thru the screen. Wiping the keyboard now :) Thanks for the recipe shall be trying this out...simple and no fuss and less washing too :)
Have a nice day,
Elin
this looks GOOD. NEver heard of sand ginger powder even though I use alot of ginger powder in my cooking
your chicken looks AMAZING... I have to look for a bottle of sand ginger powder in my area.
Oh! I love this chicken dish, and I like mine with a lot of the ginger and scallion sauce...so good. Have a great weekend Christine :-)
woh, looks so good! Time to look out for that sand ginger powder!
Haha I apparently have been using sand ginger powder my whole life without realizing it. Thanks for the enlightening post!
Christine, I was back to thsc post as one of my readers in Malaysia told me that Sand Ginger is what I know as kencur or cekur in Malaysia. We use fresh kencur curries and sambals.
here is the comment http://indonesia-eats.blogspot.com/2008/01/kencur-confussion-plant-and-kencur.html
I don't know if it's still around, but this reminds me of dim sum restaurant in London called Kam Tong. www.kam-tong.co.uk -- Not sure if it's still around? Dim Sum etc...
i never uses sand ginger powder before and i wonder if it works with the fresh root or leaves
@babe_kl:
It works with fresh root and leaves, but both of the flavour and smell of the steamed chicken are very different.
Honestly, I've not heard of sand ginger powder. And I thought that the bright yellow colour of the chicken was due to the use of this spice. But then you explained it was because you used corn-fed chicken. Would like to try the recipe but am not sure if I could find that sand ginger powder at the local grocery. So tempted to try, anyway...
hi christine, i was in hkg end of last month for a holiday and fell in love with the sand ginger. I had that at a dim sum rest where they served with chicken feet, i really love the aroma of it..i'll try to see if i can find these in herbal shops here.
Oh my, looks so yummy! like the chicken at chinese restaurants :)
Haha, i'm quite the opposite - i always use sand ginger powder, and have never used the yellow ginger powder before..
Anyways, id like to try the yellow one ! :)
my chicken turned out disastrous! i don't think my steam set up was very good, need a bigger pot. also the skin was very dry, am i supposed to rub oil on the skin before steaming it? on the other hand, the dipping sauce was perfect!
@Ridonkulus:
First of all, don't over cook/steam the chicken. Secondly, don't open the lid once you turn off the heat. When it's done, let it stay in the wok for a little while, the chicken will absorb the steam, then becomes moist and soft.
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