Home dish
by CookWhatHK0 saved
Plain steamed chicken rubs half a chicken with salt and oil, then steams it with ginger over high heat until tender and juicy, served with its own juices.
Make a cut in the thigh or the thickest parts of the cleaned chicken so it cooks through and absorbs flavour. Rub salt evenly all over, then a layer of oil, place it in a suitable bowl and add the ginger slices.
將洗淨嘅雞喺雞髀或者肉比較厚嘅地方劃開一道口，方便入味同快熟，將鹽均勻抹遍之後再抹上一層油，放入合適嘅碗中，放薑片。
Place in a steamer with plenty of water, cover with a plate and then the lid. Once steaming over high heat, time 30 minutes (for reference). The chicken is done when a chopstick slides into the thigh easily.
放入加足水嘅蒸鑊中，用碟蓋住，冚上鑊蓋，大火上汽計時 30 分鐘即可，時間供參考，用一根筷子喺雞髀部能插得入就代表熟。
Once slightly cooled, chop into pieces or hand-shred (I personally prefer hand-shredding). Dip in the chicken juices from the bottom of the bowl with a little light soy sauce, or enjoy it plain just as it is. The texture is tender and juicy, the method is simple, and it is well worth a try!
稍涼後斬件或者手撕（個人鍾意用手撕嘅食法），用碗底嘅雞汁加少少生抽蘸住食，或者唔加生抽原汁原味都好正！口感鮮嫩多汁，做法簡單，值得一試！
