Recipe by Amy Beh

Ingredients
A free-range kampung chicken, chopped into bite-sized pieces
25g ginger, sliced thinly
Pinch of salt
2 stalks spring onion, chopped
250ml Chinese rice wine
100ml hot water
1 tsp salt or to taste

Method
Put chicken pieces into a mixing bowl. Add ginger slices, spring onions and a pinch of salt. Mix well together and leave aside for 15–20 minutes. Arrange marinated chicken on a heatproof dish. Steam over rapidly boiling water for 10–15 minutes over high heat.

Reduce the heat to low and continue to steam for an extra 4–5 minutes. Add wine, water and salt to taste and cover the steamer to steep the chicken for an hour before serving.