Steamed Ginger Chicken


½ a kampung chicken, chopped into 2 portions
200g mature ginger, grated
1 tbsp sesame oil
1 tsp chopped garlic
1 tbsp chopped spring onion
1 tsp chopped chilli

1 tbsp light soy sauce
1½ tsp sugar or to taste
2 tbsp oyster sauce
½ tsp pepper
2 tbsp Shao Hsing Hua Tiau wine (optional)
3 tbsp water


Heat sesame oil in a wok and sauté garlic until fragrant. Add grated ginger and fry until aromatic. Dish out and combine with the rest of the marinade ingredients.

Rub chicken with the combined marinade mixture.

Place chicken on a heatproof dish. Pour the remaining marinade over the chicken and steam for 30 minutes or until chicken is tender and cooked through.

Just before serving sprinkle chicken with an extra teaspoon of Shao Hsing Hua Tiau wine (optional).

Garnish with chopped spring onions and chilli.

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