Wetness, as the philosopher Derek Zoolander famously said, is the essence of beauty. And in our hunt for the next one-pan wonder or set-and-forget slow cooker recipe, sometimes steaming food is overlooked.
Steaming is one of the world’s oldest “gentle” cooking methods, and south China is the place of origin for my recipe below, which riffs on white-cut chicken – though I came across it in a far more modern forum, as a reel on Instagram.
