Ingredients
1 whole chicken (4 1/2 pounds), washed and patted dry
1/2 bunch fresh cilantro (or chervil or parsley)
5 slices ginger (4 by 1/8 inch)
Soy-Ginger Dipping Sauce, for serving
Sesame-Cilantro Dipping Sauce, for serving
Prepared mustard, for serving
Preparation
Stuff the cavity of the chicken with cilantro and ginger. Truss chicken, and place it in a large heatproof bowl.
Line a very large pot with a rack. Add about 6 inches of hot water. Place the bowl with the chicken into the pot; the water should come about halfway up the sides of the bowl. Add enough cold water to the bowl to cover the chicken.
Cover pot, place over high heat, and bring the water in the pot to a boil. Reduce to medium-high, and steam until chicken is done, about 1 hour. Check water level in the pot occasionally, adding more water, if necessary.
Carefully remove bowl from pot. Divide chicken into 6 pieces. Serve with broth. Pass dipping sauces and mustard separately.
