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Tuesday, January 31, 2012

Steamed Whole Chicken

This is a simple way to prepare 'Pak Cham Khai' instead of the usual boiling method. Ingredients need are spring onions and ginger, salt and wine.  The chicken should be ready by 40 - 45 minutes.

1 whole chicken - properly cleaned and innards remove
A few ginger slices
1 stalk spring onions - cleaned and knotted
some salt and wine
  • Put ginger and sping onion on a steaming tray. 
  • Rub chicken with wine and salt and place on steaming tray
  • Steam chicken over boiling water for 25 minutes.  Off fire and leave for 15 minutes before removing cover.  Keep the chicken stock for chilli sauce.
  • Brush with sesame oil while hot. Cut into smaller pieces before serving with chilli sauce.  
The same method can be used to steam just a drumstick or half chicken.  Reduce steaming time to 15 minutes, off fire and leave for 15 minutes.  I didn't cut the chicken because I am keeping the chicken to be smoked [please refer posting on smoked whole chicken].

Chilli Sauce for Chicken
This is a simple chilli sauce that goes well with the steamed chicken or smoked chicken.

Ingredients [blend and combine together]
5 red chilli
3-4 cloves garlic
20 g ginger
4 tbsp vinegar or less
Juice of 2 limes
salt and sugar to taste

chicken stock
  • Blend all ingredients together then pour hot boiling chicken stock over blended ingredients.

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