Ingredients
Ingredients
1 whole Kampung/fresh chicken (about 1.5kg)
150g Spring onion, cut into sections
8 Sliced ginger
3 tbsp Knorr SavorRich
1 tsp Coarse sea salt
2 tbsp Hua Tiao Wine
Ginger and Scallion Dipping Sauce
1 cup Spring onion, chopped
2 tbsp Grated ginger
¼ cup Cooking oil
1.5 tsp Knorr SavorRich
1 tsp Sesame oil
1 tsp Sugar
1 tbsp Chicken extract from steamed chicken (optional)
Method
- Clean the chicken and then sprinkle hua tiao wine on the outside and inside of the cavity.
- Rub Knorr SavorRich and sea salt evenly on and into the cavity of the chicken. Stuff all the spring onion and ginger into cavity.
- Place chicken in a steamer and steam it over high fire for 30-40 minutes (steaming time depends on the size of chicken)
- Serve steamed chicken with ginger and scallion dipping sauce.
Ginger and Scallion Dipping Sauce
- Place chopped spring onion and grated ginger in a medium bowl. Add all seasonings into spring onion
- Cook ¼ cup of cooking oil until smoky hot, pour it over the mixture. Mix well, taste and adjust the seasonings to your
- Serve as dipping sauce for steamed