Tested Recipe with Slight Adjustment Adapted from Alan Kok
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
- Combine all ingredients with seasonings and season for 10 minutes.
- Steam over high heat for 30 minutes or until cooked.
- Remove, garnish with some shredded red chillies, spring onion and cilantro. Serve hot.