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清蒸鸡村 Steamed Kampung Chicken

1 whole Chicken ( approx. 1.5 kg)
Ginger, cut into large slices and lightly mashed
Salt and Pepper
Spring Onions, sliced
Coriander sprigs

Discard the neck, rinse the chicken and clean inside the cavity. Keep the parson’s nose and winglets intact. Pat dry with a kitchen towel.
Rub salt and pepper on the cleaned chicken and put big slices of ginger to fill the chicken cavity.
Cover and let stand to marinate for at least 2 hours, or overnight in the fridge.
Steam for 20-25 minutes, or until cooked through.
Cut into pieces, and garnish with the spring onions and coriander to serve.