Pahang MFF - Guangxi Style Steamed Chicken

It's been a week since the last time I updated my blog
Not that I didn't do any cooking and/or baking, not that I couldn't access internet
It's just I had no mood to blog, even though I did do a little blog hopping and was always online in FB
Well, it does happen to me from time to time, blogging blue LOL

Okay, now talking about this chicken dish
My family loves steamed chicken, so when I saw Wendy posted this dish, I knew I would make it, especially she introduced the steam bake method using oven, which I never did before

Oh how I love the steam bake method! The texture of the chicken was perfect! Juicy, flavourful and tasty, and yes, the texture of the skin is really great!

And nam sauce, something new to me too, was just the perfect companion for the chicken, really delicious!
Unless you don't eat chinese chives, you definitely will love it!
A bowl (or more) hot fluffy rice is all you need to eat this hearty dish :)

Recipe is from Wendy

What you need:
(I adjusted according to my family preference and what I had in my fridge)

1 kampong chicken (medium size)
2 tbsp shaoxing wine
1 tsp salt
2 spring onion

For nam:
100g chinese chives
40g ginger (after peeled)
a little less than 1/2 cup canola oil
8 tbsp light soy sauce
2 tbsp sesame oil

1. Rub salt and wine all over chicken, inside out. Prepare oven proof dish and place chicken, fold spring onion and place underneath the chicken
2. Cover dish. I used round pyrex with no cover, so I used aluminium foil, sealed around the sides and made roof on top of the chicken so it didn't touch the skin, lightly oiled the foil facing down (the one in facing the chicken)
3. Bake in preheated oven of 160degC for 45 minutes
4. Leave it in the oven for 30 minutes, remove and let cool (still covered)
5. Chop when already cooled

To make nam:

1. Wash chinese chives, shake water, spread the chives and put on a clean cloth, cover with another clean cloth and press gently til no longer wet. Slice thinly
2. Slice ginger into 1 cm thick slices, smash and chop finely
3. In a dry pan, dry fry til smells good, remove from pan and put in  a heatproof bowl
4. Put 2/3 of the sliced chives over ginger
5. using the same pan, heat oil til very hot. Put in the other 1/3 chives, gently stir around and immediately pour this boiling oil into the raw 2/3 of chives and fried ginger
6. Let sit for approximately 30 seconds and gently stir after that
7. Add in sesame oil and soy sauce

Serve chopped chicken with nam sauce separately or pour nam over it

I am submitting this post to Malaysian Food Festival: Pahang month hosted by Wendy of Table for 2...or More