Recipe courtesy of LeeAnn Chin
Total:
1 hr 5 min
Active:
15 min
Yield:
4 to 5 servings (10 to 12 serv
Level:
Intermediate

Ingredients

Directions

Rinse the chicken with cold water cleaning the cavity thoroughly. Pat dry with paper towels, being sure to dry the cavity.

Stuff the chicken with the scallions, sliced ginger, salt, and white pepper. Wash the Chinese greens and cut the tough ends off. Heat water in wok to boiling. Place chicken on heatproof platter and steam on rack for 40 minutes on high heat.

While chicken is steaming, place 1-quart water in a large saucepan. Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat. Remove the greens and drain in a colander. Set aside.

Remove chicken from steamer and drain the juice into a small saucepan. Discard the scallions and ginger slices. Let chicken cool for 10 minutes and then cut into bite size pieces. Arrange the chicken pieces in the center of platter.

Add the chicken broth to the chicken juice and bring to a boil. Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth. Stir and cook until sauce is thickened. Pour the sauce over the chicken. Place the Chinese greens around the chicken pieces and serve.

Cook's Note

*This chicken can only be found in China and are usually small (about 2 pounds), therefore you may substitute Cornish Game Hens in this recipe. Also, the Chinese greens are known as bok choy hearts, so you may substitute baby bok choy.

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