My friend Juliana is an AMAZING cook, especially with Asian cuisine. This is my all time favourite dish she makes and she finally wrote out the recipe. Of course, being the traditional cook that she is, she didn’t know her proportions outright and said “Idk how much I put in, just eyeball it.” So I’ve had to guesstimate her proportions through some trial and error. I think it turned out pretty well!
Ingredients:
- 1 whole chicken (free range preferred)
- 1tsp Salt
- 1tsp Pepper
- 1tsp Vegetable oil
- 3 slices of Ginger
- 1 Spring onion, chopped
- Sauce:
- 1 Tbsp Vegetable oil
- 1.5 Tbsp Ginger
- 1.5 Tbsp Garlic
- 1.5 Tbsp Spring onion
- 1 Tbsp Sesame oil
- 1.5 Tbsp Soy sauce
Directions:
- Rub some salt, pepper and oil over the chicken. Set aside.
- In a wok/pot (whatever you can use to steam), put 1cm of water in the bottom of the wok with a few pieces of ginger and spring onions and put the lid on to let it boil. Once the water boils, put your chicken in on a steaming plate and steam (with the lid on) for 20mins.
- After 20mins, turn off the fire and leave it (lid on) for another 20mins. When done, remove the chicken from the pot and submerge chicken in a bowl of ice cold water. When cooled, chop into pieces.
- While the chicken steams, make the sauce by frying the ginger in some oil, then add garlic and spring onions. Once fragrant and cooked, transfer contents to a small bowl and add in sesame oil and soy sauce. Mix well.
- Serve the chicken by dipping it into the sauce or pour the sauce over the chicken. Enjoy!
Abby Approved 