Steamed Chicken with Shredded Spring Onion
1 medium chicken
2 spring onions (scallions, green onions), smashed
2 slices ginger, smashed
1+1/2 Tbs (20 ml) salt
1+1/2 Tbs (20 ml) wine (sherry or rice wine)
1 cup (250 ml) shredded spring onion (scallions, green onions)
some shredded ginger
3 Tbs (45 ml) oil
Rub the chicken with spring onion, ginger, salt and wine. Leave for
about 6
hours. Steam it in a steamer over a high heat for about 20-30 minutes
and
leave the chicken in the covered steamer for another 5 to 10 minutes.
Remove and test with a stick if cooked. If not, steam for another 5 min
or
longer until cooked. Remove and drain, pick out the spring onion and
ginger. Cool slightly. Reserve the liquid in the bottom of the steamer.
Cut
the chicken into bite-size pieces. Arrange the chicken pieces on a
plate.
Sprinkle with shredded spring onion and shredded ginger.
Heat the oil until very hot (seems like it's going to boil) and pour
over chicken pieces (which are "covered" with spring onion and ginger).
Sprinkle about 3 Tbs (45 ml) of the reserved chicken "stock" over
chicken.
Serve immediately if you want it warm. If you want a cold dish as a
starter, before pouring the hot oil onto the chicken and spring onion,
leave the chicken in the refrigerator until cool, then heat the oil to
pour. Enjoy it!!