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Ingredients
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Chicken - 1 bird (about 1½ kilograms)
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Rice wine and Brandy mix - 1
tablespoon each
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Salt - 2 tablespoon
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Rice wine - 250ml
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Ginger - 2 slices
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Spring onions (sectioned) - 1 stalk
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Method
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Bring 1 pot of water to boil then
off the heat. Dip chicken in together with ginger and spring
onions and close the cover. Leave it to stand for 30 minutes.
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Dish out the chicken and rub salt
on it while it is still warm then leave it to cool. Sprinkle
brandy and rice wine mixture on the chicken and chill in the
fridge for 1 day.
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Cut chicken into serving pieces
then pour 250 ml of rice wine in and steam for 5 minutes.
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You can serve this dish either hot
or cold.
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