Bei Jing Jiang Ji

Description
Steamed chicken in Beijing-style sauce

Ingredients

 * 1000 g chicken
 * 5 stalks spring onion
 * 1 red pepper
 * 4 tbsp Shaoxing wine

Sauce

 * 2 tbsp light soy sauce
 * 1 tbsp dark soy sauce
 * 3 tbsp oyster sauce
 * 1 tbsp sugar
 * ½ tbsp salt
 * ½ tbsp corn flour
 * 150 ml water

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.