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Samsui Ginger Chicken
Filed Under: Asian Recipes Chicken Recipes Chinese Recipes Popular Recipes Recipes Singapore Singapore & Malaysia Recipes
Samsui Ginger Chicken Recipe
You can also replace a whole chicken with a few chicken thighs if you do not want to carve a whole chicken. To test if the chicken is cooked, insert a fork or chopstick in the thigh area: if clear liquid (no blood) runs out, the chicken is cooked.
Ingredients:
- 1 kampong chicken head and feet removed, cavity emptied and cleaned
- 4 cloves garlic slightly bruised
- 2 slices ginger
- 1 stalk of spring onion
- 2 tsp fine sea salt
Samsui Ginger Sauce
- 50 grams peeled ginger for best results, use young ginger
- 4 peeled shallots
- 3 peeled garlic cloves
- 3 tbsp good-quality sesame oil
- 1 tbsp peanut oil or chicken oil*
- 1 tbsp chicken stock from steaming the chicken
- 1 tsp chicken seasoning powder optional; to taste
- 2 tsp sugar to taste
- 1/4 tsp salt
* Add 50 grams of chicken skin and fats, patted dry with kitchen towel, to a dry wok. Slowly heat up the wok and cook until the chicken oil is rendered.
Serving Suggestion
- 1 cucumber cut to thin semicircle slices
- iceberg lettuce leaves
Directions:
Steamed Samsui Chicken
- Rub salt all over the chicken including the cavity. Loosely stuff chicken cavity with garlic cloves, ginger and spring onions.
- In a deep and wide steaming dish (chicken broth will be collected at the end of cooking), steam the chicken over high heat for about 30-40 minutes. Watch the water inside the steamer, and add more water if the water dries out. To test if the chicken is cooked, insert a fork or chopstick in the thigh area: if clear liquid (no blood) runs out, the chicken is cooked.
- Empty the cavity liquids and reserve the chicken stock collected in the steaming dish.
- When chicken has cooled, de-bone and carve the chicken.
Samsui Ginger Sauce
Cut the ingredients to uniform small chunks to ensure even blending. In a food processor, blend everything to a smooth paste, taking care not to over-blend the ginger. Add more sugar if the ginger sauce tastes sharp. Season to taste with salt or chicken powder if needed. Click here for more photos and tips.
Serving Suggestion
- Arrange the cucumber slices around the edge of a large round serving plate by slightly overlapping each slice.
- Arrange boneless chicken pieces around the plate and place a saucer of ginger sauce in the middle. Serve with a small plate of lettuce leaves for wrapping the chicken.
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So light, fresh and packed full of flavour at the same time!
Feel like sipping the chicken juices (conc. chicken stock, oops!) collected on the plate :P
Been a long time since I last visited Soup Restaurant. My memories are the Samsui Chicken and olive rice….:)
Thank you for this recipe! Love it so much! The chicken is silky and perfect! The sauce seemed to have a bit too much shallot so I’ll reduce that in future.