Ingredients (for 4):- Chicken - 1
- Ginger - 20 g, mashed
- Chinese yellow wine - 2 tsp
- Salt - 1 1/4 tsp
- Rice sheet - 2
- Spring onion - 2, diced
- Oil - 2 tbsp
- Ginger spice powder - 2 tbsp
- Sesame sauce - 2 tbsp
- Sesame oil - 1 tbsp
- Soy sauce - 1 tbsp
- Oyster sauce - 2 tsp
- Sugar - 1 tsp
- White pepper powder - 1/8 tsp
Procedures:
1. Mix the mashed ginger, Chinese yellow wine and salt, then massage the chicken on both inside and out.
2. Put the chicken on a bowl and wrap with tin foil.
3. Steam the chicken for 40 minutes until fully cooked.
4. Remove the oil from the sauce and retain.
5. Put the rice sheet in hot water, and soak until transparent. Then remove and put under cold water.
6. Chop the rice sheet into pieces of about 1.5 cm wide. Drip dry.
7. Remove the skin from the chicken, then shred the meat. Keep the breast till last and shred and put together neatly.
8. Put the ginger spice powder in a bowl, then pour in boiling oil and mix well.
9. Add the chicken sauce, sesame sauce, sesame oil, soy sauce, oyster sauce, sugar and white pepper powder together and whisk well.
10. Use 1/3 of the ginger spice sauce to mix well with the chopped rice sheet. Place those on the serving dish.
11. Use 1/3 of the ginger spice sauce to mix well with the shredded chicken and spring onion. Place the chicken on top of the rice sheet.
12. Put the shredded chicken breast on top neatly, then add the remaining ginger spice sauce on top. Mix well before eating.
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