Steamed Chicken With Garlic & Pandan Leaves

Time for something hearty and healthy dish :)
Recipe is from Ellena's site, this dish is loved by the whole family :)

The chicken stock from steaming

What you need:

1 kampong chicken (I removed most of the skin since we dislike chicken skin)
6 slices of ginger
7 garlic bulbs - wash clean, lightly pound (skin intact)
1 stalk of spring onion, cut into half
2 bundles of pandan leaves
salt and sesame oil

Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels
Place chicken (breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken
Stuff cavity with 2 garlic bulbs, 1 ginger slices, 1 pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken
Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes (remember to take note of the water in the pot and add in more hot water if necessary to avoid it from evaporating)To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked
Remove the chicken from pot to another plate, quickly rub 1 tsp of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve

This might look gross but just wanna show how the chicken arranged before steaming :P



We prefer to eat this dish with chicken rice chilli sauce

Best eaten with chicken rice but today we ate just with plain rice, put the chicken part on it and pour a little chicken stock over it - yum! :)