Steamed Chicken

My mother is a fussy person when comes to food. And this is what she taught me about getting a nice chicken.

Normally, we will return to the same supplier who sells live chickens at the wet market. My mother will then look through all the chickens and choose the most active one, so not to pick a sick chicken. But, up till now, I'm still in denial of what she taught me because I feel bad if I have to point out a chicken, and have it slaughtered. So, I will always ask the supplier to choose a good one for me, and then pick it up later.

However, she still thinks that her own bred chickens are the best.

Another person who loves to eat steamed chickens is my grandmother. Although she is no longer with us, the family will still prepare steamed chickens as offerings for her on big days and major Chinese festivals.

Ingredients A   
1 kampung chicken (1.8kg - 2kg)  |  1/2 teaspoon Salt (for marinate)  |

Ingredients B
1 tablespoon Sesame oil  |  1/2 teaspoon Salt  |

Method
Place Chicken in a bowl and add salt, and allow to marinate for half an hour.

Steam in rapid boiling water, for 5 minutes maximum heat and 25 minutes medium heat.

After that just stay for another 5 minutes then only remove the cover.

Mixed the ingredient B and apply on the chicken.

Serve hot with the parsley paste.

Parsley is known as best cleaning treatment for kidneys and it is natural!



Parsley Paste

Ingredients    
40g shallot (minced)  |  40g Young Ginger (minced)  |  100g Parsley (minced)

Seasoning
1 tablespoon oyster sauce  |  2 tablespoon cooking oil

Method
Heat up oil and saute minced shallot until fragrant.

Add in minced ginger stir for a few seconds, add in the oyster sauce, off the heat and add in the parsley saute with the remaining heat.

Serve with steamed chicken.