简易白斩鸡 / Simple Steam Chicken

这白斩鸡的制作方法简单，省去了繁琐的浸烫，成品皮爽肉滑，滋味清甜鲜美，原汁原味，十分好吃。

我家老爷喜欢吃草鸡，我都买大概1.3公斤多，正好适合一家三口吃。

材料 ：

新鲜草鸡....................... 1 只 

葱，打结........................2 根

姜，拍扁........................1 小块

蒜...................................4～5瓣

盐...................................1 小匙

米酒................................1 大匙

作法：

1. 将整鸡洗净，沥干水分。

2. 将葱、姜和蒜塞进鸡肚里。

3. 用盐和米酒涂抹在鸡的表面和鸡腔内，然后放在容器里。

4. 烧开一大锅水，将鸡蒸约30分钟，熄火后继续焖30分钟。

5.蒸熟后马上取出，于整只鸡表皮抹上麻油。

6. 待凉后才切块装盘享用。

This steam chicken is simple , quick and delicious .I normally buy 1.3kg plus free range chicken for this dish .

Ingredients :

1 chicken , cleaned and drained well

2 stalks  of spring onion , knotted

1 small piece ginger , lightly smashed 

5 pcs garlic

1 tsp salt

1 tbsp cooking wine 

Method :

1.  Stuff the spring onion, ginger and garlic into the chicken cavity .

2. Rub the inside and outside of the chicken with salt and cooking wine.

3. Place the chicken in a big container and steam over a pot of boiling water for 30 minutes , then switch off the fire and let the chicken sit for another 30 minutes ( with the pot covered )

4.remove the chicken and brush with some sesame oil , then let it totally cool down before cutting to serve .