Steamed Cantonese Chicken

Method

1. 01
   Step 1Marinate the chicken

   Mix 4 large deboned chicken legs with 2 tbsp rice wine, 1/8 tsp white pepper, 1 tbsp sugar, 1 1/2 tsp salt, 1 tbsp grated ginger, and 1 tbsp cornflour until everything is well combined.

   Chicken legSakeWhite pepperSugarSaltGinger1 tbsp of 1 tbspCornstarch
2. 02
   Step 2Roll and steam22m 30s

   Roll the marinated chicken into logs with tin foil and steam on high heat for 20-25 minutes.

   Note

   Rolling into individual logs makes serving and batch cooking easier

   Chicken leg
3. 03
   Step 3Rest the chicken10 min

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

4. 04
   Step 4Prepare the relish

   Add 3 finely chopped spring onions, 30g finely chopped ginger, 1/8 tsp white pepper, 1 tsp salt, 1 tsp sugar, and 1/2 tsp chicken bouillon powder (if using) to a heat proof bowl.

   Note

   Use any neutral oil - rapeseed, canola, vegetable, or peanut work well

   ScallionGingerWhite pepper0.1 tsp of 0.1 tspSalt1 tsp of 1.5 tspSugar1 tbsp of 1 tbspChicken bouillon powder
5. 05
   Step 5Make hot oil infusion

   Heat 150ml oil to about 240C and pour it over the ingredients in the bowl. Stir well and set aside.

   Note

   The hot oil releases the aromatic flavors from the ginger and spring onion

   Vegetable oil
6. 06
   Step 6Slice and serve

   Cut the steamed chicken into pieces and reserve the juices. Serve with steamed rice, greens, and top with the relish and reserved chicken juices.

   Note

   The cooking juices add extra flavor and moisture to the dish

   Chicken leg