白蒸雞

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.

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.

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!