Recipe Description
Raymond Ng developed a passion for cooking when he was an exchange student in Japan. Now that he is all grown up, he continues to cook, even hosting weekly family dinners for up to 20 people.
To read more about Ng and his other recipes, visit this page.
Recipe Ingredient
- For the chicken:
- 1/2 a whole chicken
- 1 tbsp light soya sauce1 tsp Chinese cooking wine
- 1/2 tsp salt
- 1 tbsp shredded ginger
- 1 tbsp shredded spring onion, white part only
- 1 tbsp chopped spring onions
- For the sauce:
- 1 tbsp sesame oil
- 1 clove garlic, chopped finely
- 1 tbsp chopped spring onions
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 4 tbsp water
Instructions
- To prepare the chicken: Clean chicken and marinate evenly with light soya sauce, Chinese cooking wine and salt. Top with ginger and green onion shreds. Leave to marinate for 30 minutes.
- Once done, steam chicken for 20 to 30 minutes until tender. Remove from the steamer and cut chicken into pieces. Garnish with spring onions.
- To make the sauce: In a sauce pan, heat up sesame oil and fry chopped garlic and green onion until aromatic. Add oyster sauce, light soya sauce and water. Mix well and bring to a boil. Remove from the heat, let cool a little and serve with steamed chicken.
