Chicken With Spring Onions And Ginger
|Roasting chicken||12 Ounce|
|Onion||1 Teaspoon, chopped|
|Onion||2 Teaspoon, chopped|
|Ginger||2 Teaspoon, shredded|
Rub all over the outside of the chicken with a piece of ginger dipped in the sherry and salt.
Place the remaining sherry, salt, 1 teaspoon of chopped onion and 2 slices of ginger inside the chicken and leave for 30 minutes.
Place the chicken on a plate in the steamer and steam for 45 minutes over a high heat.
Carve, reserving the cooking juice.
Arrange the chicken on a serving plate.
Heat the reserved juices and thicken with the cornflour paste.
Sprinkle the 2 teaspoons of chopped onion and the ginger shreds over the chicken.
Heat 1 tablespoon of oil to very hot.
spoon over the onion and ginger and serve.