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Steamed Ginger Cockerel by Chef Jerry Mai
Serving steamed chicken at the family table is a must for family gatherings and Lunar New Year celebration. The chicken is traditionally served with head and legs attached, as this symbolises family unity. I like to break down the chicken before serving it as it’s easier to manage. However, my father still loves us to tear up the whole chicken at the table. The Fook Wong Cockerel is great for this dish showcasing its bouncy flesh under the golden yellow skin and splendid ‘gai’ chicken flavour. But you can also use Fook Wong Pullet for more tender flesh with a mellow sweetness of the meat. You can buy green peppercorns at Asian grocers.
- 1 Fook Wong Chicken – Cockerel
- Small knob of ginger, sliced
- 3 spring onions, trimmed
- 2 stems green pepper corns
- 2 tablespoon light soy
- 1 teaspoon caster sugar
- 1/2 cup coriander, washed and chopped
- 1 large red chili, sliced on an angle
- 2 tablespoons vegetable oil
- Steamed rice to serve
Start by setting a large steamer filled with water over high heat.
In the cavity of the cockerel, place the sliced ginger, one spring onion, and the green peppercorns. Sprinkle the cockerel lightly with salt and place in the steamer, cover, and cook for 30 minutes or until cooked through. Remove from steamer, place on a plate, and allow to cool. Remove the ginger and green peppercorns and set aside.
Mix the light soy sauce and sugar in a small saucepan with a tablespoon of water over medium heat and stir until the sugar is dissolved. Remove from heat and set aside.
Prepare the cockerel by removing the legs, then the wings. Carefully pull the breast from the bones. Chop the legs into 4-5 bite-sized pieces, chop the wings at the joints, and cut the breast into 5-6 pieces. Place the cockerel pieces on a shallow bowl and drizzle over the soy sauce mix. Slice the remaining spring onion into fine slices diagonally. Garnish the cockerel with the chili, coriander, spring onion, and ginger and green peppercorn from the cavity.
Heat the vegetable oil in a small pot until it starts to smoke, then pour it over the coriander and spring onion to bring out the aroma. Serve with steamed rice.
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