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
- Clean chicken and pad dry;
- Add sea salt and ginger juice, at least 1 hour before cooking, better overnight;
- Place in a deep pot or wok with a high dome over water bath;
- Steam for at less 30 minutes;
- Test with a knife/chop stick, make sure the juice runs clear;
- Let chicken cool to touch;
- Cut into pieces;
- Serve room temperature with sauce of your choice.
For Thai chilli lemon sauce
- Mince garlic;
- Add lemon juice and Japanese vinegar;
- Let it sits for at less 1/2 hour;
- Add Thai chilli sauce, adjust for taste;
- Add cane sugar;
- Stir well and serve chill.