Signature Steamed Cantonese Chicken

Étapes8

1. 1

   Étape 1. Mix the chicken seasoning

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

   cuisse de poulet entièrepoivre blanc0.1 c.à.c. de 0.3 c.à.c.sucre3 c.à.c. de 4 c.à.c.sel1.5 c.à.c. de 2.5 c.à.c.gingembrefécule de maïs
2. 2

   Étape 2. Roll the chicken logs

   Roll the chicken into logs with tin foil.

   cuisse de poulet entière
3. 3

   Étape 3. Steam the chicken

   22m 30s

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

   cuisse de poulet entière
4. 4

   Étape 4. Rest the chicken

   10 min

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

   cuisse de poulet entière
5. 5

   Étape 5. Cut and reserve juices

   Cut the chicken into pieces and reserve the juices.

   cuisse de poulet entière
6. 6

   Étape 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.

   oignon vertgingembrepoivre blanc0.1 c.à.c. de 0.3 c.à.c.sel1 c.à.c. de 2.5 c.à.c.sucre1 c.à.c. de 4 c.à.c.bouillon de poulet en poudre
7. 7

   Étape 7. Pour hot oil over

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

   huile végétale
8. 8

   Étape 8. Serve the chicken

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

   cuisse de poulet entière