清蒸鸡村 Steamed Kampung Chicken


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

Directions:
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.