750 g/1 1/2 lb assorted chicken pieces on the bone or half a roasting chicken
1 tablespoon light soy sauce
1 tablespoon Chinese wine or sherry
1 teaspoon fresh ginger juice*
2 teaspoons cornflour (cornstarch)
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil
Place chicken on sturdy wooden chopping board and with a heavy cleaver chop into bite-sized pieces. Wipe over pieces with damp paper towels to remove any chips of bone. Put chicken on a heatproof plate, add all the other ingredients and mix well.
Put the plate on a trivet or in a steamer over boiling water. Cover and steam on high heat for 15 minutes. Serve hot with steamed rice. Vegetables may be steamed at the same time as an accompaniment.
* To obtain ginger juice, press grated fresh ginger in a small strainer and discard solids left in strainer.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)