Steamed Chicken Cantonese

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#93695

serves/makes:

ready in:
1-2 hrs

ingredients

1 whole chicken, washed and patted dry
1 tablespoon salt
1 tablespoon rice wine
shredded scallions
shredded ginger
4 tablespoons oil
1 teaspoon cornstarch, MIXED WITH
1 tablespoon water
3 cups water (for steaming chicken)

directions

Combine the salt, rice wine, shredded scallions and ginger together. Rub on the chicken on the inside and outside. Let sit for 20 minutes.

Place in the steamer and steam for about 25 minutes, until done of course. The water should have reduced and you can pour out the juice from the inside of the chicken as well. Remove the chicken and cut up.

Combine the cornstarch and water and then put that into the reduced chicken juices to make it thicker.

Place additional shredded scallions and ginger over the chicken. Pour the sauce over it. Heat up oil (not smoking hot) and pour over the scallions and ginger.