Steamed chicken with brandy

Ingredients

STEAMED CHICKEN:

• 2 skinned and boned whole chicken legs, cut bite-sized
• 1 - 2 tablespoons oyster sauce
• 1/2 tablespoon cornflour
• 1/2 teaspoon white pepper powder
• 1 - 2 tablespoon brandy / DOM / Chinese rice wine
• 2 tablespoon julienned ginger
• chopped spring onions / chives, for garnish

BLANCHED CHINESE GREENS:

• 1 big bunch of kale / bok choy / any chinese greens
• salt
• 2 tablepsoons oyster sauce
• a big pinch of white pepper
• a big dash of sesame oil
• fried crispy shallots
• fried crispy garlic nubs

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Preparation

• STEAMED CHICKEN:
  Marinade chicken pieces with the oyster sauce, cornflour, pepper and 1 tbs of brandy/wine for about 30 minutes. Then, toss in ginger and mix to combine. Place in a deep dish (there will be some liquid) and into a prepared steamer, cover and steam over medium heat for about 20 - 25 minutes. Remove from steamer and add another tbs of brandy if desired and sprinkle with chopped spring onions / chives. Serve hot with fluffy jasmine rice and your favorite greens.
• BLANCHED CHINESE GREENS:
  Wash greens and remove any hard inedible fibrous stems. Bring a pot of water to a rolling boil. Toss in salt. Blanch greens in small batches. Remove and drain. Reserve 2 - 3 tablepsoons of boiling liquid. Mix together oyster sauce, white pepper and sesame oil and the reserved liquid and stir to combine.Drizzle over blanched greens. Garnish with fried crispy shallots and garlic nubs. Serve with your favorite main course .

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