Cantonese Style Steamed Chicken

Tuesday, December 22, 2009

Since Hubby originated from a Cantonese family, I decided to try to make dishes that his Mum used to make every time when we were back in his hometown for the Winter Solstice dinner. This dish is normally made available whenever we were in his parents' place. So in order to have a more 'home' feel, we will be having Cantonese Style Steamed Chicken with the Ginger Garlic Parsley Sauce. This sauce it so good that you can eat it on its own and also good as a dipping sauce for other types of meat.

One whole steamed white chicken

Garnish with spring onions.

Ginger Garlic Parsley Sauce

1 whole chicken
1 pc ginger, flattened
1 tsp salt
250g parsley
10 stalks spring onions, diced
300g ginger, diced
30g garlic, chopped
100ml cooking oil
1 1/2 tbsp oyster sauce
1 tsp salt


  1. Bring half pot of water to boil. Add in chicken, flattened ginger and salt. Reduce to medium heat and cook for 20-25 minutes. Remove and soak in cold water.
  2. Cut chicken into pieces and arrange on plate.
  3. Heat up oil, stir fry diced ginger and garlic. Sauteed till aromatic. Add in parsley and spring onions. Stir fry again.
  4. Add in oyster sauce and salt. Stir-fry till aromatic.
  5. Remove and serve with chicken.


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