Wednesday, October 13, 2010

Steamed Half Chicken

1/2 chicken - abt 1.5 to 2 lbs (i use free-range chicken)
1 cucumber
1 small piece of dang gui
2 stalks of green onion
3 pieces of ginger slices
4 cloves garlic - lightly pounded
1 tsp salt
1 tbsp brandy

  1. Wash the chicken.  Place it on a big metal plate.  Season it with salt, including the cavity.  Stuff the cavity with green onion, ginger, garlic and dang gui.
  2. Prepare a wok for steaming.  Place a metal rack and add enough water and bring it to a boil.  Once the water boils, place the chicken in the wok and cover with a lid.  Steam for 18 mins on medium high heat.
  3. Remove chicken from wok and when slightly cooled, rub sesame oil and brandy onto the chicken.   Set aside to let it rest to room temperature.
  4. Chop into bite-sized pieces and serve with garlic chilli sauce and sliced cucumber.
  5. Pour any excess water from the plate into a small pot.  Add 1 cup of water to it and bring it to a boil.  Add wolfberries and cut green onions and serve it as a soup.