Authentic Steam "Kampung" Chicken

Been feeling under the weather for the past week. Some of my friends thought I am superwoman whom will not fall sick. Well, well I'm just a human being subjected to harsh elements just like everyone else during this cold winter snap. I've been down with cold and on top of that my neck ache/migraine has been bothering me for the past few weeks. All I had for the last few days were oat porridge with dried fruits for breakfast, light sandwiches and salad for lunch and rice porridge or soup for dinner. At least I still had my balanced 3 meals a day.

I started to crave for some substance/solid food. Just went grocery shopping to fill up my empty fridge and saw free range corn fed chicken on the meat shelf. Oh nostalgic.....reminded me of my growing up years in Malaysian villages ("kampung" in Malay) . My mom used to rear free range chicken in our back yard, and frankly speaking the chicken tasted so sweet compared to the caged chicken. Mom typically used Chinese herbs to cook them as these chicken deemed to be more nutritious/healthy than their caged counterparts. She also steamed the chicken for yet a simple and delicious dish during Chinese festivities. Steaming the chicken retained the tenderness and sweetness. Yum yum to my steam "kampung" chicken.



Steam Kampung Chicken
Ingredients (serves 2)

• 4 free range chicken thigh (remove bone)
• 1/2 tbsp sea salt
• 1 tbsp sesame oil
• 1/2 tbsp ginger oil/garlic oil
• 1 tbsp light soya sauce
  
• 1/2 cucumber for garnishing
• spring onion for garnishing
• garlic chilli sauce to serve

1. Clean the chicken and pat dry. Rub salt and sesame oil onto chicken.
2. In a wok/sauce pan, boil some water for steaming the chicken.
3. Place the chicken in a ceramic plate/dish and steam in the covered wok/saucepan for 12-15minutes till just cook. Off the heat and let it cool in the wok/saucepan for about 10minutes.
   
4. Removed and sliced with a sharp knife and placed in a plate. Drizzle with the juice from steaming, garnish with light soya sauce, garlic/ginger oil, cucumber and spring onion.
5. Served with rice.

I am asking for my second helping :-) .