Steam Rice Wine Chicken

I believed most of you had being to "Soup Restaurant- 三盅两件" and eaten their famous Samsui Ginger Chicken before. This steam chicken is debone and sliced up and the ginger is placed in the centre of the big plate along with a plate of fresh lettuce. The art of eating this dish is by dipping the piece of chicken meat into the ginger sauce and wrapping them with the lettuce. I love to eat this ginger chicken because of it's ginger dipping sauce. Although my "Steam Rice Wine Chicken" do come with the ginger dipping sauce, but the chicken style is a bit different. My chicken wings were marinated with some salt then drizzle with some glutinous rice wine and steam over medium heat till tender.


Ingredients:
1/2 Portion Of Chicken or 6 Chicken Wings
1/2 Teaspoon of Salt
Some Sesame Oil
3-4 Slices Of Young Ginger
2 Stalk Spring Onion, cut into 5cm sections
2 Tablespoon Glutinous Rice Wine/Cooking Wine

Methods:
1. Wash and pat dry the chicken then rub it with some sesame oil and salt and set aside for 10 minutes.
2. Arrange some ginger slices and spring onion on the base of the plate, place the chicken pieces on top then top with the remaining ginger and spring onion.
3. Drizzle the Rice wine on top and simmer over medium heat for 20 minutes or until tender.
4. Remove from the steamer and serve with extra tomato or cucumber slices and the ginger dipping sauce.

Ginger Dipping Sauce
3" Piece Of Young Ginger
1/4 Teaspoon Of Salt
3 Tablespoon Of Cooking Oil
1 Tablespoon Finely Chopped Spring Onion, optional

Methods:
1. Wash and peel the young ginger then grate it finely and put into a small bowl.
2. Add in the chopped spring onion and salt.
3. Preheat a small pan with the oil till hot then pour into the grated ginger.
4. Stir well and set aside to cool, then transfer it to a glass bottle and put into the fridge till serve.(if you do not have any glass bottle then just cover the bowl with clingwrap)