Sizzling Chicken Chinese recipe
Sizzling Chicken Chinese recipe (also commonly written as “Steamed Chicken”) is a classic Cantonese dish named for the “gurgling” sound it makes when heated in a clay pot. It emphasizes an enticing aroma and tender, succulent meat. Multiple cooking styles exist, but the core technique involves either pan-frying followed by clay pot baking or direct high-heat clay pot baking. Generous amounts of garlic, ginger, scallions, and white wine (or rice wine) are used to enhance the aroma. Below are several common and representative methods compiled from various sources.
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Chicken wings
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in moderation
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Ginger
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Three small pieces
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Onion
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Three small pieces
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Garlic
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3–5 cloves
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Soy sauce
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One spoonful
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Oyster sauce
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2 tablespoons
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Light soy sauce
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2 tablespoons
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Sugar
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1 tablespoons
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Cooking wine
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1 tablespoons
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White pepper powder
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a little
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Step 1
Marinate with soy sauce, cooking wine, white pepper, oyster sauce, and dark soy sauce.
Step 2
Take a clay pot, add oil, and stir-fry the scallions, ginger, garlic, and onion. Cook them a bit longer to reduce the moisture.
Step 3
Add the chicken, along with a splash of light soy sauce and sugar. Cook over medium heat for 6 minutes. During the fifth minute, splash in some cooking wine—any kind will do—to enhance the aroma.
Step 4
Before removing from heat, sprinkle the remaining chopped scallions and onions over the dish. Cover and let sit before serving. Uncover, stir well, and enjoy!
