Ingredients:1 large empress chicken (antibiotic and hormone-free), approximately 1.3-1.5kg
1 onion, roughly chopped
3 cloves of garlic, crushed
1 cup of Shaoxing wine (chinese rice wine)
100gm of sliced ginger
1 teaspoon of light soya sauce
1 teaspoon of sea salt
Coriander leaves, for garnishing
Method:
1) Prepare the steamer and a plate for cooking the chicken. Make sure the plate has some depth to hold the chicken's juices.
2) Rub the sea salt all over the chicken.
3) Steam the chicken for 30 minutes before turning the flame off and leaving the chicken to cool in the steamer for about 15 minutes more.
4) Mix the sliced ginger, Shaoxing wine, light soya sauce and about ½ a cup of the cooked chicken juices in a bowl.
5) Cut the chicken into bite-sizes and drizzle the marinade all over.
6) Chill in the fridge for at least 1-2 hours before serving with the coriander leaves.
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