Roasted Chicken in Cop­per Tray

This is an easy prepa­ra­tion for a tra­di­tional Shunde chicken dish.

Crave - - PEOPLE -

Serves 4 in­gre­di­ents

1 Wen­chang whole chicken, pit­ted 1 tael red dates

1 tael root mus­tard

1/2 tael gin­ger

1/2 tael spring onion

A splash of soy sauce

A splash of dark soy sauce

A splash of Shaox­ing wine

A pinch of su­gar

A pinch of corn starch * 1 tael is about 38 grams

Prep & cook time

30 min­utes; 25 min­utes

1 Pre­pare the in­gre­di­ents

Rinse and carve the chicken into parts. Dice the root mus­tard and spring onion. Slice the gin­ger. Mix the chicken, root mus­tard, gin­ger and red dates with the soy sauce, dark soy sauce, Shaox­ing wine and su­gar.

2 Steam and bake chicken

Place the in­gre­di­ents in a cop­per tray and steam for eight min­utes. Cover the tray with alu­minium foil, place in a pre-heated oven and bake at 250˚C for 15 min­utes.

3 gar­nish

Take the chicken out of the oven, open up the foil and gar­nish with spring onion. Cover the tray with alu­minium foil and bake for an­other two min­utes be­fore serv­ing.

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