Guangxi Style Steamed Chicken

I always love the taste of chinese chives! Mee Siam with lots of chives, chives omelette....drool......really loves this simple and flavourful Nam which served along the succulent steamed chicken! ^o^ 

Recipe source : WendyinKK.blogspot.sg
Ingredient

• 1/2 large chicken
• 1 tbsp chinese wine
• 1/2 tsp salt
• 1 spring onion

Nam

• 100gm chinese chives
• 30gm ginger
• 1/3 cup oil
• 4 tbsp light soy sauce
• 1 tbsp sesame oil

Method

1. Rub salt & wine all over chicken, inside out. Place spring onion in a steamed proof casserole and put in the chicken. Steam over preheated steamer for 35mins until cook through.
2. Cool completely. Cut chicken into pieces and place onto a serving plate.
3. Wash chives and shake off water. Spread out in a basket and air dry (or use a kitchen paper to dap dry). Slice the chives finely.
4. Peel ginger and slice into 1 cm thick slices. Smash each ginger slice and finely chop.
5. In a dry pan, fry the ginger until fragrant. Put ginger into a heatproof bowl. Put 2/3 of the sliced chives over the ginger.
6. Using the same pan, heat oil until very hot. Put in the 1/3 chives and gently stir, immediately pour it into the ginger mixture. Let it sit for about 20 seconds then gently stir it.
7. Add in sesame oil and soy sauce.
8. Serve with steamed chicken.

I am submitting this to Malaysian Food Fest Pahang Month hosted by WendyinKK of Table for 2...or More