Qingzheng Jiang Cong Ji

Ingredients

Instructions

1. 1

   Set up a steamer and bring the water to a steady boil over medium-high heat. While it heats, pat the chicken dry so it steams cleanly rather than shedding excess moisture.

2. 2

   Lay the chicken breast on a heatproof plate that fits inside the steamer. Rub with the rice wine, salt, and white pepper, then scatter the sliced ginger and spring onion over and under the chicken for even fragrance.

3. 3

   Steam the chicken, covered, for 12-14 minutes until the thickest part reaches 74°C and the juices run clear. Avoid overcooking; chicken breast stays tender when just cooked through.

4. 4

   While the chicken steams, make the dipping sauce by stirring together the soy sauce, minced ginger, sliced spring onion, sesame oil, warm water, and sugar until the sugar dissolves.

5. 5

   Remove the plate from the steamer and let the chicken rest for 3 minutes so the juices settle. Discard the larger ginger slices and spring onion pieces if desired, then slice the chicken against the grain for the most tender texture.

6. 6

   Arrange the sliced chicken on a serving plate, spoon over a little of the steaming juices if you like, and serve immediately with the ginger soy dipping sauce on the side.

Nutrition per serving

Notes

• •For even cooking, choose a chicken breast of uniform thickness or lightly butterfly the thickest section.
• •If you do not have Shaoxing wine, dry sherry is the closest substitute.
• •A plate with a shallow rim is best, as it catches the flavorful chicken juices without letting them spill into the steamer.
• •To keep the dish low-fat, the sauce uses only a small amount of sesame oil; do not increase it too much if you want similar nutrition.

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