Steamed pot chicken

Yield: 4 servings

Measure Ingredient
1 \N 1 kilogram w chicken with skin
5 grams Salt
15 grams Fresh ginger; julienned
2 \N Spring onions; sliced lengthwise
700 millilitres Chicken stock
30 millilitres Rice wine
20 millilitres Light soya sauce
10 grams Hot bean paste

CUT the chicken into eight pieces. Cook the chicken in enough water for 10 minutes and drain. Hold under cold water. Combine the chicken with all the remaining ingredients in a pan and cook for 15 minutes on medium heat or till done. Remove from heat. Cover with cling film and keep aside for 15 minutes. Open the film and serve immediately.

Converted by MC_Buster.

NOTES : Chicken, simmered in stock and lightly flavoured Converted by MM_Buster v2.0l.

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