Moo's Steamed Chicken and Double-Dips Moo's Steamed Chicken and Double-Dips

Moo's Steamed Chicken and Double-Dips | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

Roger Mooking serves this dish family-style—there's no fussy plating. Both chutney and dip are served with small spoons so diners can add a dollop of each condiment to every bite. For this meal, he says it's OK to double-dip.

  • Portion size 4 servings

Ingredients

Chicken:
  • 1 whole chicken , cut in pieces
  • 1 bunch green onions , trimmed
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon sesame oil
Moo's Chicken Dip:
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon liquid honey
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon pepper
Grandpa Moo's Chutney:
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic , finely grated or pressed
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sesame oil

Method

Chicken: Combine chicken, green onions, soy sauce and sesame oil in 9-inch square cake pan. Cover and refrigerate overnight.

Pour enough water into wok to allow for steamer basket; bring to boil. Line bottom of steamer basket with parchment paper. Arrange green onions in even layer over top. Place chicken, bone side down, on top of green onions. Cover and steam until chicken is cooked, about 15 minutes.

Moo's Chicken Dip: Meanwhile, in small serving bowl, stir together vinegar, lime juice, honey, ginger and pepper.

Grandpa Moo's Chutney: Meanwhile, in small serving bowl, stir together green onions, ginger, garlic, salt and pepper. Let stand for about 10 minutes. Whisk in olive oil and sesame oil.

Serve chicken family-style with Moo's Chicken Dip and Grandpa Moo's Chutney.

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Lunch & Dinner

Moo's Steamed Chicken and Double-Dips

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