Steamed Chicken In Beijing Style Sauce

Putonghua : ba wang ji

 
Ingredients
Chicken  1 pc approx. 800 g                Spring Onion 5 stalks                Red Pepper 1 pc

Seasoning
Light Soy Sauce  2 tbsp             Chicken Powder  2 tbsp              Shaoxing Wine 4 tbsp

Sauce
Light Soy Sauce 1 tbsp              Dark Soy Sauce  1 tbsp               Oyster Sauce  3 tbsp
Sugar  1 tbsp             Salt  1/2 tbsp                Corn Flour  1/2 tbsp           Water  150 ml

Steps
1) Wash and wipe dry chicken, brush Seasoning over whole surface skins
2) Pour the spare seasoning inside chicken body, marinate chicken for 25 minutes
3) Put the whole chicken into steam case, steam for 25 minutes in high heat
4) During steaming chicken, remove red pepper seeds and shred, also spring onion
5) Chop steamed chicken into bite size, place array onto a plate in order as whole chicken
6) Put shredded red pepper and spring onion on chicken’s surface
7) Heat wok, add in sauce and cook until boil, pour onto the chicken
8) Heat 4 tbsp of oil by wok, pour hot oil onto chicken’s surface, serve

Remark
tbsp – table spoon
If you can purchase Chinese herbs wine “Wujiapi” , you can try another taste of sauce….
Any kind of Chinese wine is okay, but it must be have red colour.
Please note :
  ~ chop the chicken in hot after fully steam cooked, but not chop it before steam….
  ~ if you chop the chicken before steaming, chicken will turn dry and hard……
  ~ The steps 5-8 need to be very fast action, to keep serve in hot……
  ~ Be careful when you are chopping the chicken, and remember to put on a grove….