
Fragrant Rose Wine Chicken
Level
moderate
Cooking
70 min
Preparation
20 min
Ingredients
Servings
Chicken jumbo, cleaned | 1 |
Corn Starch | 100 g |
Water | 100 ml |
Marinade | |
Young Ginger chopped finely about 5cm | 1 piece |
Spring Onions chopped finely | 2 |
Chinese Rose Wine (Mui Kwei Lo Zao) | 1⁄4 cup |
Hua Tiao Chiew | 1 tbsp |
Salt | 1 tsp |
Dip | |
Chilli Padi chopped | 1 |
Spring Onion chopped finely | 1 |
Coriander Leaves chopped | 1 stalk |
Hua Tiao Chiew | 1⁄2 tbsp |
Sesame Oil | 1 tsp |
Light Soy Sauce | 1⁄4 cup |
Dark Soy Sauce | 1 tbsp |
White Pepper to taste | |
Sugar | 1 tbsp |
How to cook
Prepare dipping sauce
- Add all dip ingredients together in a bowl and mix well until the sugar dissolves, and set aside.
Marinade chicken
- Rub whole chicken with marinade till the salt dissolves and is absorbed into the skin.
- Set aside for 20 mins.
Start cooking
- Steam chicken for 50 mins.
- Remove chicken and reserve the sauce pooled at the bottom of the steaming plate.
- In a bowl, add corn starch to water and mix well. Thicken reserved sauce with corn starch mixture over low heat, and pour over chicken.
- Garnish with shredded ginger, spring onions, chilli and coriander leaves.
- Serve with the dip on the side.
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