Ingredients
1 chicken (approx. 900 gm) 3 cloves
(A) Seasoning for chicken belly (the interior)
11/2 tsp mixed spices
2 tsp salt
2 tsp ginger wine
2 tsp dark soya sauce
(B) Seasoning for brushing chicken’s skin
2 tsp salt
1′/2 tsp sugar
2 tsp ginger wine
1 1/2 tbsp dark soy sauce
(C) Ingredients for sauce 1 tsp sugar
3 tbsp soy sauce
1 cup of original sauce (obtained from steaming chicken)
Method
Wash chicken and cut in half. Wipe with
chicken with (A) and the skin with (B). Leave aside for 1 hour.
Strain out sauce, deep fry until golden brown. Remove chicken and drain off oil from wok.
Place chicken on flat plate in steamer to steam until tender. Remove and cut into bite-size pieces.
Heat pan, put in 2 tbsp of oil to saute minced garlic. Add in ingredients for sauce (C) and when boiling, dish up and serve together with chicken.
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Tags: chinese cooking, ingredients, meat poultry recipe, seasoning chinese cooking, seasoning for brushing chicken's skin, seasoning for chicken belly, shandong style recipes