Bei Jing Jiang Ji

Description
Steamed Chicken In Beijing Style Sauce

Ingredients

 * Chicken        1000 g
 * Spring Onion     5 stalks
 * red pepper       1 pc
 * Shaoxing wine      4 tbsp

Sauce
 * Light Soy Sauce       2 tbsp
 * Dark Soy Sauce      1 tbsp
 * Oyster Sauce      3 tbsp
 * Sugar     1 tbsp
 * salt       1/2 tbsp
 * corn flour      1/2 tbsp
 * water   150 ml

Directions

 * 1) Wash and wipe dry Chicken, brush Shaoxing wine over whole surface
 * 2) Marinate Chicken for 25 minutes, steam the Chicken for 25 minutes in high heat
 * 3) During steaming Chicken, remove red pepper seeds and shred, also spring Onion
 * 4) Chop steamed Chicken into bite size, place onto a plate in order
 * 5) Put shredded red pepper and spring Onion on Chicken's surface
 * 6) Heat wok, add in sauce and cook until boil, pour onto the Chicken
 * 7) Heat 4 tbsp of oil by wok, pour hot oil onto Chicken's surface, serve