Oct 31, 2014

Steamed Chicken with CEKUR dipping sauce


 To serve  4-5:
Free-range Chicken (about 1.5 kg) 

Preparing the chicken

  • Prepare the steamer. Boil the water.
  • Blanch the chopped chicken (in the same water to be use for steaming - convenient). This cleans off the scum.
  • Marinate the chicken with the ginger sauce and corn flour for 2 hours.  
  • Dish out the chicken into the steaming tray. Ensure it is spread out in one layer.
  • Steam for 15 minutes in boiling water.
  • Pour into plate, garnish with coriander leaf or chopped spring onions. Sprinkle some white pepper. Serve.



Preparation for the Cekur Dipping Sauce

  • 50g chopped cekur roots
  • 2 small green chili, sliced
  • 3 tbsp cooking oil
  • 1/2 cup water
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tsp salt or taste
  • 1/2 tsp sugar or taste
Method
Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma. Add in water, bring to boil. Add in all seasonings, and continue to simmer till slightly thicken. Serve.

Notes:

Cekur is one type of local ginger, widely use in Malay cooking,  you can read more here.