• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • A free-range kampung chicken, chopped into bite-sized pieces
  • 25g ginger, sliced thinly
  • Pinch of salt
  • 2 stalks spring onion, chopped
  • 250ml Chinese rice wine
  • 100ml hot water
  • 1 tsp salt or to taste


  1. Put chicken pieces into a mixing bowl. Add ginger slices, spring onions and a pinch of salt. Mix well together and leave aside for 15-20 minutes. Arrange marinated chicken on a heatproof dish. Steam over rapidly boiling water for 10-15 minutes over high heat.
  2. Reduce the heat to low and continue to steam for an extra 4-5 minutes. Add wine, water and salt to taste and cover the steamer to steep the chicken for an hour before serving.

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