Recipe Ingredient
- 1kg chicken
- 1 tbsp sesame oil
- 2 stalks spring onion, use white portion only
- 2 slices old ginger
- 3 tbsp oil
- 1 tbsp chopped garlic
- I tbsp chopped shallots
- 1 tbsp chopped young ginger
- 1 tsp chopped cilipadi
- Seasoning:
- 2 tbsp preserved bean paste (tau cheong), chopped
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp sugar
- 300ml water
- Thickening (combine):
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Clean chicken well. Pat dry inside and out with paper towel. Place the spring onions and ginger into chicken cavity. Steam for 20 to 25 minutes. Brush chicken with sesame oil.
- Heat oil in a wok and fry chopped shallots, garlic, ginger and cilipadi till fragrant. Add seasoning, then water, and bring to a boil and simmer for five to 10 minutes. Add thickening to the sauce.
- Chop chicken into serving pieces and garnish with sliced cucumber place. Pour sauce over chicken and serve immediately.
