Steamed whole chicken with ginger sauce

This chicken is moist, healthy and so easy to prepare. And the bonus is a well-flavoured stock remaining in the wok. Tip: Shaoxing is pronounce ‘showshing’.

For the chicken

1	Whole chicken, about 1.4kg (Main)
1 sprinkle	Salt

For the ginger sauce

5 cm	Root ginger
½ cup	Boiling water
2 Tbsp	Sesame oil
2 cloves	Garlic, sliced
¼ cup	Shaoxing wine
3 Tbsp	Dark soy sauce
2 Tbsp	Brown sugar
2	Spring onions, thinly sliced on the diagonal
1 tsp	Cornflour

Directions

1. Place 2 cups or about 5cm of water in the base of a wok. Place a wire rack over ensuring it is above the water. Bring the water to the boil.
2. Sprinkle the chicken inside and out with salt. Place breast-side down on the rack. Cover and simmer for 20 minutes. Do not lift the lid. Turn the chicken over, cover and simmer for 2 minutes. Turn off the heat. Stand — do not lift the lid — for 20 minutes.
3. Meanwhile, peel and thinly slice the ginger. Place in a bowl and cover with the boiling water. Stand for 10 minutes then drain and pat dry. Reserve the ginger water.
4. Heat the sesame oil in a small saucepan. Add the ginger and garlic and sizzle for 30 seconds. Add a 1/4 cup of the ginger water, the Shaoxing wine, soy sauce and brown sugar and simmer for 2-3 minutes. Mix the cornflour to a paste with a little water and stir into the sauce until thickened. Add half the spring onions.
5. Remove the chicken to a chopping board. Cover with foil and rest for 10 minutes. Reserve the gorgeous stock in the wok for gravies and sauces.
6. Using a cleaver or sharp knife, chop the chicken into pieces — enough for 2 pieces each. Place on a warm platter. Drizzle with the sauce and garnish with the remaining spring onions.
7. Great served with oyster or chilli sauce for dipping, boiled rice and steamed Shanghai cabbage.

More Chinese New Year recipes from Jan

• Chinese barbecue pork
• Stir-fried salmon, prawns and peas