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 1) Wash and wipe dry
chicken, brush Shaoxing wine over
whole surface
2) Marinate chicken for 25 minutes,
steam the chicken for 25 minutes in
high heat
3) During steaming chicken, remove
red pepper seeds and shred, also spring
onion
4) Chop steamed chicken into bite
size, place onto a plate in order
5) Put shredded red pepper and spring
onion on chicken's surface
6) Heat wok, add in sauce and cook
until boil, pour onto the chicken
7) Heat 4 tbsp of oil by wok, pour
hot oil onto chicken's surface, serve
Remark
tbsp - table spoon
If you can purchase Chinese herbs
wine "Wujiapi" , you can
try another taste of sauce....
Any kind of Chinese wine is okay,
but it must be have red colour.
Please note :
~ chop the chicken in hot after
fully steam cooked, but not chop
it before steam....
~ if you chop the chicken before
steaming, chicken will turn dry
and hard......
~ The steps 4-7 need very fast action,
to keep serve in hot......
~ Be careful when you are chopping
the chicken, and remember to put
on a grove.....
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Chinese
food recipe >> Poulty and Egg >> Steamed
Chicken In Beijing Style Sauce
