Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

• (3 1/2 lb) roasting chickens1
• kosher salt↗1 tablespoon
• Dipping Sauce
• pinch sugar↗1
• salt↗1⁄2 teaspoon
• light soy sauce↗2 teaspoons
• gingerroot, peeled & finely chopped2 tablespoons
• garlic cloves, chopped↗2
• scallions, finely chopped↗4 tablespoons
• peanut oil2 tablespoons
• sesame oil↗1 teaspoon

Step-by-step instructions

1. 1

   Rinse the chicken in cold, running water, and blot dry completely with paper towels.

2. 2

   Rub the salt all over the skin of the chicken and inside the cavity.

3. 3

   Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.

4. 4

   Set up your steamer, or place a rack inside a wok or other deep pan.

5. 5

   Fill with about 2 inches of hot water.

6. 6

   Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.

7. 7

   Remove the platter of cooked chicken and pour off all of the liquid.

8. 8

   In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.

9. 9

   In a small pan, combine the oils and heat until they smoke.

10. 10

    Pour the hot oils over the ginger-scallion mixture.

11. 11

    Chop the chicken into serving sized pieces and serve with dipping sauce.