Chinese Steamed Chicken with Ginger Sauce 薑蓉白切雞

Chinese Steamed Chicken with Ginger Sauce 薑蓉白切雞Chinese Steamed Chicken with Ginger Sauce 薑蓉白切雞

Ingredients:

For chicken

  • 1 chicken, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
  • 2 tablespoons ginger juice, (1 medium piece ginger, about 4 - 6 oz, (0.3 - 0.35 kg), peel, grate and squeeze for juice);
  • Sea salt, about 1 tablespoon.

For Thai chilli garlic sauce

  • 6 cloves garlic;
  • 1/2 cup (120 ml) lemon juice;
  • 1/8 cup (30 ml) Japanese vinegar;
  • 1 teaspoon Thai chilli sauce, adjust for taste;
  • Cane sugar, adjust for taste.

Ginger Scallion Sauce

 

Recipe:

Serving for 2

For chicken

  1. Clean chicken and pad dry;
  2. Add sea salt and ginger juice, at least 1 hour before cooking, better overnight;
  3. Place in a deep pot or wok with a high dome over water bath;
  4. Steam for at less 30 minutes;
  5. Test with a knife/chop stick, make sure the juice runs clear;
  6. Let chicken cool to touch;
  7. Cut into pieces;
  8. Serve room temperature with sauce of your choice.

For Thai chilli lemon sauce

  1. Mince garlic;
  2. Add lemon juice and Japanese vinegar;
  3. Let it sits for at less 1/2 hour;
  4. Add Thai chilli sauce, adjust for taste;
  5. Add cane sugar;
  6. Stir well and serve chill.

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