Steamed Chicken

白斩鸡

We cook this steamed chicken dish every fortnight as it is so easy to prepare.

Ingredients

1 kampong chicken

1 tablespoon salt (to clean chicken)

1 tablespoon salt (to marinate chicken)

Thumb sized ginger

Method

1. Clean chicken, rub salt all over the skin and wash away the salt. Dab chicken dry with kitchen towel.

2. Apply salt all over chicken including cavity and air dry chicken for at least 3 hours.

3. Prepare steamer and fill it up with sufficient water for steaming to last 45minutes.

4. Grate ginger.

5. Place chicken on a big plate, and put the plate in the steamer. Steam at low heat for 45minutes. If chicken is small (1kg or less), steam 30minutes.

5. After steaming, let the chicken rest in the steamer 15 minutes. Take some chicken juice from the plate and add to the ginger.

6. Debone the chicken and serve with sliced cucumbers. Keep the chicken bones/carcass in freezer to make chicken stock.