Classic Cookbooks: Steamed Chicken in Casserole
Thanks, Robin, for your response! It actually reminds me VERY much of a chicken dish my mother in law makes. Wash a whole fryer chicken, pat dry and then cut it through the breast bone and "smash" the chicken flat, laying it open like a book. Rub with salt and Chinese "spicy bake mix" (chicken seasoning that comes in small pre-measured packets in your Asian market. Knorrs makes a really good one.) Rub in about half a packet of seasoning, cover with plastic wrap and allow to sit overnight in the refrigerator. The next afternoon, heat up a dutch oven with a little oil. Brown both sides of the chicken then place "guts" side down, cover, and steam for one hour. Delicious!
Website:
Location:
About:
Favorite foods:
Last bite on earth: