Ginger and Sesame Steamed Chicken

Steam cooking with Asian flavors is almost a sure bet. From wok to pressure cooker, the translation of technique doesn't skip a beat.

 

Makes 4 servings

 

1	3½- to 4-pound chicken, quartered
	Salt to taste
2	tablespoons peeled and coarsely chopped fresh ginger
2	cloves garlic, slivered
1	small fresh red or green chile pepper, thinly sliced
2	tablespoons low-sodium soy sauce
1	tablespoon sesame oil
3	scallions (white and light green parts only), trimmed and cut lengthwise into thin strips
2	tablespoons dry sherry
1	teaspoon sesame seeds, lightly toasted (see [>]), for garnish
6	sprigs fresh cilantro, for garnish

1. Rub the chicken quarters generously with salt and set aside.
2. Combine the ginger, garlic, chile pepper, soy sauce, and sesame oil in the pressure cooker. Place a trivet or steamer basket in the pot and set the chicken quarters on top. Spread the scallions over the chicken and pour the sherry over all.
3. Lock on the lid and bring to pressure over high heat, 3 to 4 minutes. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and let sit for 7 minutes to finish cooking.
4. With the steam vent pointed away from your face, gently release any remaining pressure and let sit for 5 minutes more.
5. Arrange the chicken pieces and scallions on a serving platter. Pour the juices over all. Sprinkle the sesame seeds over the top, garnish with the cilantro, and serve.