Steam Chicken in Rice Wine by Kelley L F Mancer

Ingredients:
Half chicken (I used 4 chicken maryland)
1 tsp salt
3 tbsp Chinese cooking wine (Note)
5 slices ginger
3 stalks spring onions/scallion

Method:

1. Clean the chicken and remove the fats. Pat it dry with paper towel. Rub salt and 1 tbsp wine all over the chicken and let it marinate for an hour.

2. Prepare the steamer and bring the water to boil. Put the ginger and spring onions at the base of the deep steaming plate. Place the marinate chicken on top of it. Discard the marinate liquid. Pour the balance 2 tbsp of the cooking wine over the chicken. 

3. Steam the chicken over medium heat for 20 minutes (depend on the size of the chicken) or until chicken is cook through when you stick a chopstick into the thigh and the juice runs clear. 

4. Remove the chicken from the steamer. Let it rest of 10 minutes before cutting into it. Garnish with some spring onions and serve warm with rice. 

Note:
1. Rice wine photo