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Chicken With Garlic Vinegar Sauce

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Ingredients
  Ginger slices 5 (3 Inch Slices)
  Spring onions 4 , cut into 3 inches pieces
  Whole chicken 2 1⁄2 Pound (1 Kilogram)
  Salt 2 Teaspoon
  Oil 2 Pint (1.1 Liter)
For the sauce
  Garlic 1 Tablespoon, finely chopped
  Cider vinegar/Chinese white rice vinegar 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Spring onions 2 1⁄2 Tablespoon, finely chopped
Directions

MAKING
1. Take salt and rub all over the chicken, stuff the cavity with the ginger and spring onions and leave the chicken at room temperature for 30 minutes.
2. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the chicken onto a plate and carefully lower it into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 1 hour or until the chicken is cooked through to the bone (replenish the water from time to time).
5. Take out the chicken and allow it cool and dry (this takes about 3 hours).
6. Wipe and pat dry the chicken completely with a paper towel and cut it in half, lengthways.
7. In a bowl mix the sauce ingredients together and set aside.
8. In a deep fat fryer or a large wok heat oil and fry the chicken halves one by one until it is golden and crisp.
9. Drain on paper towel and cut into bite sized pieces

SERVING
10. To serve, arrange the pieces on a warm platter, and pour the sauce over the top and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
210 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
4

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