Steamed Chicken with Cincaluk

Tested Recipe with Slight Adjustment Adapted from Alan Kok

Steamed Chicken with Cincaluk


2 nos chicken whole legs (cut into pieces)

2 tbsp shredded young ginger

1 onion (peeled and shredded)

1 stalk spring onion (sectioned)

3 bird’s eye chillies (diced)


3 tbsp cincaluk (drained)

1 tsp sesame oil

½ tsp ground white pepper

½ tsp sugar

1 tbsp Chinese cooking wine

Preparation Instructions:

  1. Combine all ingredients with seasonings and season for 10 minutes.
  2. Steam over high heat for 30 minutes or until cooked.
  3. Remove, garnish with some shredded red chillies, spring onion and cilantro. Serve hot.

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