Here’s my take on a Singaporean favorite. Except for a touch of sesame oil, this chicken uses absolutely no oil in the cooking process. Steaming infuses the heat of the ginger and results in a juicy and tender chicken. This is best served with warm white rice and sides of sweet soy sauce and spicy chili sauce just the way Singaporeans love to eat it.
4 chicken breasts, bone-in and skin-on
2 cups fresh ginger root, thinly sliced
4 tablespoons soy sauce
1 1/2 tablespoons sesame oil
4 Tablespoons Chinese cooking wine (xiaoxing wine)
Freshly ground black pepper
1 lemon, thinly sliced rounds
Sweet soy sauce
Spicy chili sauce
Rinse the chicken under cold water; make 4 to 5 incisions along the chicken taking care not to cut through the bone.
In a large steamer, bring water to a vigorous boil then reduce the heat to medium high. Add 1/2 cup of sliced ginger in the boiling water along with a few slices of lemon.
On a steamer tray, arrange the chicken with even space in between. Slide sliced ginger between the cuts along the chicken; extra ginger slices can be strewn along the steamer tray. Drizzle the soy sauce, sesame oil and xiaoxing wine evenly over the chicken. Sprinkle freshly ground black pepper to taste.
Steam the chicken for 30 to 40 minutes depending on thickness of chicken, until thoroughly cooked but tender. Take the chicken out of the steamer and remove the ginger slices. Using a heavy butcher knife, follow through the incisions in the chicken to cut through the bone. Arrange the chicken pieces on a serving plate and garnish with condiments of sweet soy sauce and spicy chili sauce.