Steamed Chicken with CEKUR dipping sauce
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:
Notes:
Cekur is one type of local ginger, widely use in Malay cooking, you can read more here.