Recipe - Steamed Pot Chicken

1 1 kilogram w chicken with
skin
5 g Salt
15 g Fresh ginger; julienned
2 Spring onions; cut or sliced up
lengthwise
700 ml Chicken stock
30 ml Rice wine
20 ml Light soya sauce
10 g Hot bean paste

CUT the chicken into eight pieces. Cook the chicken in enough water for 10
minutes and drain. Hold under cold water. Combine the chicken with all the
remaining ingredients in a pan and cook for 15 minutes on medium heat or
till done. Remove from heat. Cover with cling film and keep aside for 15
minutes. Open the film and serve immediately.

Converted by MC_Buster.

NOTES : Chicken, simmered in stock and lightly flavoured

Converted by MM_Buster v2.0l.