When the organic free range chicken goes on sale I will usually buy a few of it and freeze it up. Normally a 2.5 pound chicken will cost around $14.00 each but that day it went for $8.00 each. The best way to prepare this type of chicken is steam it. It retains its flavor and sweetness. The chicken came out tender and juice, definitely a great dish to serve for dinner with some Ginger Scallion dipping sauce.
Half chicken – preferable free range chicken
1 tsp salt
3 tbsp of Chinese cooking wine
5 slices ginger
3 stalks spring onions/scallion
1. Clean the chicken, remove the fats. Pat it dry with paper towel. Rub salt and 1 tbsp wine all over the chicken and let it marinate for an hour.
2. Prepare the steamer and bring the water to boil. Lay the ginger and spring onions at the base of the deep steaming plate. Place the marinate chicken on top of it. Discard the marinate liquid. Pour the balance 2 tbsp of the cooking wine over the chicken.
3. Steam the chicken over medium heat for 20 minutes (depend on the size of the chicken) or until chicken is cook through when you stick a chopstick into the thigh and the juice runs clear.
4. Remove the chicken from the steamer; let it rest of 10 minutes before cutting into it. Garnish with some spring onions and serve warm with rice.