Steaming chicken in ginger paste is quite common for us living here, most of the chinese restaurants will have this in their menu and you can easily do it at home too. Instead of steaming it all the time, i wanted to try baking it and see if there's any difference. No, not much difference in terms of flavour and lesser gravy. When we have done steaming the chicken, there's usually quite a lot of gravy plus chicken stock on the plate but not baking. There's still chicken stock left on the parchment paper that i used to wrap the chicken but not much, i think by baking it, it never released the stock or oil as much as steaming , probably it still locks all the moisture in the chicken. Use kampung chicken ( kampung means 'village' in malay ) preferably if we were to bake or steam, it's more tasty. Better still if we can get some free range kampung chicken. Their meat is tender and not as soft as some non free range kampung chicken. The ginger paste can be done by blending the pieces of ginger but if you prefer a coarser paste, you can just chop the ginger using the back of your knife and do that, it will do just as good. I blend mine.
|after baking, you can use scissors to cut them into pieces or if you're very hungry, use your hands will do!|
240gms young ginger, cut into pieces
5 shallots, chopped
1 tbsp oyster sauce
1 tbsp light soya sauce
some chicken seasoning powder ( optional)
Blend the ginger and shallots together, you may have to add a little water to get it blended. Transfer that to a wok, add the oyster sauce, soya sauce and chicken seasoning powder and fry just for 3 minutes. Remove from heat.
1 kampung chicken, split into 2 portions
a little salt
dash of sesame oil
1. Rub the each portion of chicken with a little salt and sesame oil. Then cover the chicken with ginger paste front and back. Do this for both portions of the chicken.
2. Place the chicken in parchment paper and another piece of aluminium paper and sealed it nicely.
3.Bake at 250C for 45 minutes or until cooked thoroughly.