Steamed Chicken with Garlic & Pandan Leaves

Ingredient

• 1 Kampong Chicken
• 6 slices of ginger
• 4 small garlic bulbs, lightly pound
• 1 stalk of spring Onion, cut into half
• 2 bundles of pandan leaves
• 1/2 tsp salt

Method

1. Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels.
2. Place chicken(breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken.
3. Stuff cavity with garlic bulbs, 3-4 ginger slices, 1 bundle of pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken..
4. Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes.
5. To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked.
6. Remove the chicken from pot to another plate, quickly rub 1 teaspoon of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve