Steamed Chicken in Ginger Sauce

Marinade the chicken in salt and ginger for 30 minutes or more.

When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken.

In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well.

Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies.

NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments.