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My family and I love steamed whole chicken and our go-to is always Loong Kong Chicken 龍崗雞, part of the specialty Asian chickens raised right here in British Columbia. We just find Asian chickens more suitable for our style of cooking, when we tend to cook more Asian-inspired dishes. If you remember, last year I shared a recipe of Steamed Chicken with Spicy Green Onion Broth and it’s one of my favourite ways of how Mama Lam steams a whole chicken. The chicken is tender and flavourful, and it’s even better overnight as leftovers.

Did you know?

All BC chickens raised for their meat are allowed to roam in the barns and are considered “free run.” Also, no hormones or steroids are fed to BC chickens.

Recently, we have discovered steaming chicken in an Instant Pot or any pressure cooker. The meat is juicier and more moist, and it frees up a spot on the stove top. This would be especially beneficial come this summer if we experience yet another heat wave; it will take the heat off cooking on a stove top while still enjoying some delicious steamed chicken.

One of the chicken dishes I sometimes miss is Salt Baked Chicken 鹽焗雞. I have always loved the complex flavours on the chicken despite its deceivingly plain appearance. It’s also not something you often find at restaurants these days. So Mama Lam has come up with an easy recipe to create something similar using Instant Pot. It only takes 8 minutes inside the pressure cooker, 30 minutes if you include the building up and releasing of pressure. And the best of all, there are only 5 ingredients in this recipe and they are all pantry staples!

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Have you had Asian chickens before? When it comes to whole chickens, my family and I have always chosen Asian chickens. Here in British Columbia, you can find different types of specialty Asian chickens that are raised locally. Our go-to has been the Loong Kong Chicken 龍崗雞. They are free-run chicken, and they’re more yellow in appearance than your typical chicken. They remind me of the chickens I grew up eating in Hong Kong. We find the meat firmer yet tender, more flavourful, and skin bouncier, and definitely more suitable for preparing Asian style dishes.

Did you know?

No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”.

When it comes to enjoying fresh Loong Kong Chicken, my family simply steams it. By steaming it, you will also extract some chicken broth full of the chicken essence. Mama Lam takes it to the next level by making a sauce with the chicken broth, pour it back onto the steamed chicken so it absorbs all the flavours. Here is the recipe:

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