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STEAMED CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

12.79 g

Sodium (mg)

1754.69 mg

Vitamin A (IU)

1153.38 IU

Saturated Fat (g)

18.67 g

Energy (kcal)

1018.24 kcal

Fat (g)

73.07 g

Trans Fat (g)

0.34 g

Salt (g)

4.39 g

Calcium (mg)

93.44 mg

Monounsaturated Fat (g)

34.41 g

Cholesterol (mg)

284.06 mg

Iron (mg)

4.66 mg

Vitamin C (mg)

19.82 mg

Fibre (g)

2.73 g

Sugars (g)

4.07 g

Protein (g)

73.33 g

Potassium (mg)

1055.68 mg

Total

51.17 g

7018.75 mg

4613.5 IU

74.67 g

4072.94 kcal

292.27 g

1.36 g

17.55 g

373.75 mg

137.65 g

1136.25 mg

18.63 mg

79.29 mg

10.93 g

16.27 g

293.34 g

4222.7 mg

  • 1 whole kampung / fresh chicken (about 1.5 kg)
  • 150 g spring onion, cut into sections
  • 8 slice ginger
  • 1 cup spring onion, chopped
  • 2 tbsp grated ginger
  • 1/4 cup cooking oil
  • 1 Clean the chicken and then sprinkle hua tiao wine on the outside and inside of the cavity.
  • 2 Rub Knorr SavorRich and sea salt evenly on and into the cavity of the chicken.
  • 3 Stuff all the spring onion and ginger into the cavity. Cover chicken with a cling wrap and leave it in the fridge to marinate for at least 3 hours or overnight.
  • 4 Place chicken in a steamer and steam it over high fire for 30-40 minutes (steaming time is depend on the size of chicken).
  • 5 Serve steamed chicken with ginger and scallion dipping sauce.
  • 6 Place chopped spring onion and grated ginger in a medium bowl. Add all seasonings into spring onion mixture.
  • 7 Cook 1/4 cup of cooking oil until smoky hot, pour it over the mixture. Mix well, taste and adjust the seasonings to your preference.
  • 8 Serve as dipping sauce for steamed chicken.