Chinese Wok Steamed Chicken With Stuffing Recipe

How to make it

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• If necessary remove giblets from whole chicken. You can freeze them for some other recipe, but they are not needed for this one. Rinse and pat dry.
• Core and seed apple, leaving peel in place. Cut into wedges approximately 1 inch thick in center (should have about 8 or 10)
• Cut celery into 1 inch size pieces, on a diagonal for a nicer presentation
• Remove garlic cloves from bulb, leaving them whole (you will need about 12-15 cloves) I use the larger cloves for the stuffing, the smaller ones for under the skin
• Sprinkle salt and pepper inside cavity of chicken, if desired
• Using your finger, separate the skin from the chicken in several small 'tunnels' over each breast, thigh and leg and slide a whole clove of garlic well into each. (like larding a leg of lamb, but without any cutting)
• Place apple wedges, celery and remaining garlic cloves in bowl, mix and stuff the chicken TIGHTLY(this will all cook down to a much smaller amount) Depending on the size of your chicken, you will need about 2-3 cups of the stuffing.
• Using either cotton twine or a thin bamboo skewer, lace the chicken closed to retain the stuffing.(you CAN skip this step, but it can be a bit messy when you remove it from the wok)
• Place entire chicken in wok on steamer ring. Or large short can with ends removed.
• Cover, and add enough water to the wok to boil, creating steam for the chicken. In my wok, I start with about 2 cups of water and that seems to do the job. You don not need to have the chicken laying IN the water.
• Start on high heat. When the water boils rapidly, reduce to medium heat to keep it boiling slowly.
• I check the water level every 20-25 mins and add water ONLY as needed to keep enough water for steaming but below the level of the chicken. I usually have to add water only 2-3 times during the entire cooking process. Do not remove the lid any more often than necessary since the enclosed steam is what cooks this chicken.
• After about 1 1/2 hours, when I have checked the chicken for doneness, or when your chicken is about 30 mins from being done, (I pierce the thickest area of the breast with a thin skewer, but usually when the thighs begin to separate from the bird, it's done) I watch it more closely and allow the broth to reduce, increasing the heat if necessary. Watch closely to keep it from scorching. You want to reduce it to the point that you only have about 1/2 cup. You can usually hear it begin to sizzle as the fat contacts the wok surface. Then quickly add more water to deglaze the bottom of the wok. I add enough at the end that I usually end up with about 1 1/2 to 2 cups of the most wonderfully rich, dark chicken stock imaginable.
• Remove carefully buy lifting the steamer ring and place on plate. Unlace/unskewer and spoon stuffing out around chicken on serving plate. Let rest 5 mins before trying to cut this most tender of chickens!
• NOTES:
• I usually dip out enough broth about an hour into the cooking for cooking the rice I serve as a side with this chicken. Then just add enough water back to make up the difference. This chicken is pale, without any browning of the skin, but the moistness and delicious taste of the meat MORE than make up for it's pallor. Serve with a great rice side of your choice and some fresh oriental veggies and you've got a tasty and different chicken supper! The leftovers (if you manage to have any!) from this chicken make THE BEST chicken salad that I have EVER had. And the broth is wonderful for a soup base or as a base for all kinds of great oriental sauces. Once you know your wok and your stove well, this chicken is a snap to make since you'll exactly how often yours will need to be checked for water level.