Signature Steamed Cantonese Chicken

Passos8

1. 1

   Pas 1. Mix the chicken seasoning

   Mix everything together: the chicken legs with the rice wine, white pepper, sugar, salt, grated ginger and cornflour.

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2. 2

   Pas 2. Roll the chicken logs

   Roll the chicken into logs with tin foil.

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3. 3

   Pas 3. Steam the chicken

   22m 30s

   Steam the chicken logs on high heat for 20-25 minutes.

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4. 4

   Pas 4. Rest the chicken

   10 min

   Turn off the heat and let the chicken sit for at least 10 minutes.

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5. 5

   Pas 5. Cut and reserve juices

   Cut the chicken into pieces and reserve the juices.

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6. 6

   Pas 6. Combine the relish base

   Add the finely chopped spring onion and ginger, white pepper, salt, sugar and chicken bouillon powder to a heat proof bowl.

   The bouillon powder is optional.

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7. 7

   Pas 7. Pour hot oil over

   Heat the oil to about 240C and pour it over the relish ingredients. Stir and set aside.

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8. 8

   Pas 8. Serve the chicken

   Serve the chicken with steamed rice and greens, topped with the relish and the juices.

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