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.