This dish can be served right after cooking, but also good for serving it cold. You can substitute four to six legs, six drumsticks or thighs, or a dozen wings for the same amount of sauce here.
Simple, quick and delicious for meals with rice.
Makes 4 to 6 servings
Recipe from A wok for all seasons
1 whole frying chicken ( about 3 lbs)
1 tbsp Shao Hsing wind or dry sherry
1 tsp salt
1 green onion (including top)
1 thin slice fresh ginger
Sauce
2 tbsp oil
2 tbsp minced garlic
1 tsp minced ginger
1 green onion (including top), thinly sliced
1/4 cup soy sauce
1 tbsp chili paste or 1/2 tsp crushed red pepper
1 tsp sesame oil
Parsley sprigs for garnish
 |
| 45 minutes steaming done. Let cool. |
This sauce is too good, I recommend you make lots so each one gets enough of the amount of flavour to each bite.
Preparation
Rub chicken inside and out with wine and salt. Place green onion and slice of ginger in body cavity.
To cook
Pour water just below level of rack and bring it to boil.
Place chicken breast side up on a dish, set on a rack.
Cover and steam for 45 minutes, or until meat near thigh bone is no longer pink when tested with a skewer.
Carefully lift chicken from the steamer and let cool to room temperature.
To make sauce
Place a small pan over high heat until hot.
Add in oil, swirl the pan to coat sides.
Add in garlic, ginger, and green onion and cook, until fragrant, above 5 seconds.
Remove from heat and add soy sauce, chilli paste and sesame oil ( I used fresh cut chilli).
To serve
Cut chicken into serving size and arrange on the plate.
Pour sauce over chicken.
Garnish with parsley sprigs.
No comments:
Post a Comment