Steam Chicken (Bai Zhan Ji)

Ingredients (Serves 4)

1. Half a Kampong Chicken
2. 1 Tablespoon Soya Sauce
3. 1 Tablespoon Sesame Oil
4. 4-5 pieces of sliced ginger

* You can use any chicken, I prefer mine Kampong.
* Use either soya sauce or salt. I tried both, the soya version turned out nicer and not so salty)

Steps

Marinate the chicken with soya sauce and sesame oil. Set aside in fridge for 30 mins (I left mine for half a day).

Place sliced ginger under the chicken on a plate. Bring to boil 2 bowls of water in a pot. Steam for 30 mins.

Roasted Chicken

Ingredients (Serves 4)

1. Half a Kampong Chicken
2. 1 Tablespoon Soya sauce
3. 1 Tablespoon Ginger juice (taken from grated ginger)
4. 1 Tablespoon Honey
5. 1/2 teaspoon 5 spice powder
6. 1/2 teaspoon pepper
7. 1/2 teaspoon Oyster sauce

Steps

Marinate chicken with sauces and powders (steps 2 to 7) and set aside in the fridge for 30 mins (I left mine for half a day).

Preheat oven at 300 degrees. Place chicken on a baking tray and bake for 30 mins or till cooked (chicken is cooked when no blood comes out when you poke it with a chopstick).