Recalling that I 1st tasted this Guangxi Steamed Chicken, not in Pahang, nor in Guangxi, China, but in a food court in Sdyney during my recent trip in Australia. ^_^ The texture of the chicken is soft and tender compliments with the condiments and the aroma of sesame oil, it was superb. At that moment was telling myself my try out the recipe when I am back in Malaysia. And I'd summed up the condiments is the combination of spring onion, ginger, garlic/shallots and sesame oil. until I came across the dish prepared by Wendy of Table for 2, prepared the dish, then only realizied it is kuchai (chinese chives) and not spring onion or is it spring onion!!?? Haha... I am a bit blur to differentiate! ^_^
This steamed chicken is to pair with the curry mee to become a set meal. The set cost A$9.90
The bowl of curry laksa with the tender chicken is A$8.90. With A$1/- extra one get the set meal of the above.
Anyway that is all for the meal in Australia.
TAATA, armed with the recipe from Wendy I prepared the lazy mama style of Quangxi Steamed Chicken.
Mamamia!! I can finish this half Guangxi Steamed chicken all by myself le! haha....
Before adding the 'nam'
The condiment 'Nam" that made the difference for this steamed Chicken
Garlic chilli - A must with Steamed chicken!
Guangxi Steamed Chicken
Recipe source from Wendy...Table for 2
I made some amendment of the recipe to suit the Lazy mama like me...
1/2 Kampung Chicken
2 tab Shaoshing wine
2 stalk of the white part of spring onion - smashed
1. Cleaned the chicken and rub it with wine, salt, sesame oil and spring onion. Set aside for at least half an hour.
2. Steamed the chicken for 20-30 minutes depends on the size of the chicken. Or baked ( I am using my casserole dish) in the oven at 180 degree for about 40 mins.
Chinese chives (Kuchai)
3 tbs cooking oil
1 tbs sesame oil
roasted sesame seed - optional
Ginger - cut lengthwise abt 1 cm and chopped
Light soya sauce
The ratio of the above ingredient is adjustable according to individual preference.
Cleaned and air dry the kuchai and chopped into pieces.
Heat up a wok till hot, dry fry the ginger till smell good, dish out and set aside
Using the same wok, heat the oil till smoky hot, pour in the kuchai, stir for few seconds, off the fire pour the the kuchai over the ginger.
Add in light soya sauce, sesame oil and sesame.
Pour the 'nam' over the chicken or serve as a dipping sauce.
I am submitting this post to Malaysian Food Fest , Pahang for the moth of December hosted by WendyinKK of Table for 2..... or More