Steamed Drunken Chicken

Steamed Drunken Chicken

I learned this dish from my boyfriend's mum. I have not tried any drunken chicken that taste exactly the same or close to the one she cooked, I guess probably is because of the wine that is used.

This is a light and appetizing dish and it goes very well with its gravy on plain rice.

It is a very simple dish that requires very little preparation and the best part is, there is no need to touch on the pan, it is a steam dish! You can simply stack this into the rice cooker while cooking the rice, and there you go, another dish on the dining table.

Ingredients

1. 1/4 Chicken (Deskin, Cut into small pieces)
2. 3 to 4 Sliced of Peeled Ginger
3. 3 to 4 Cloves of Garlic (Slightly smashed without skin)
4. 200 to 250ml Harvey Bristol Cream (enough to cover the chicken in the steamed-proof container, preferably a bowl)

Preparations

1. Add all ingredients into a container (steamed proof), leave it for 15 minutes

Steps

1. Put into steamer or rice cooker for approx 15 minutes

Serve while Hot!

Good to go with Plain Rice with a 2 to 3 more Chinese Dishes.