Steamed Chicken

Prepare a container that is large enough to fit your chicken entirely into with at least 2 inches more to ensure brine can be contained well.

Place all the brine spices (except salt_ into the container and place chicken in.

Pour in enough water to cover chicken and sprinkle salt over the top.

Refrigerate until about 2-3 hours before the dish needs to be served. For best results, let the chicken brine for at least 6 hours or better, overnight (up to two days).

When ready to be steamed, put a steaming rack in a large pot and put water into the bottom of the pot. Bring the water to a boil.

Meanwhile, remove chicken from brine. Pour away the salty water but reserve leftover spices and place into the heat-proof dish that will be used to steam the chicken in.

Give the chicken a wash and pat dry.

Place chicken in the dish on top of spices and put the dish into the steaming rack. Steam for about 30-40 minutes. Start checking at 25 minutes by poking a chopstick into the meatiest part of the thighs. If the juices that run out are still pink, give it another 5 minutes then check again. If the juices run clear, it’s done!

Remove chicken from steaming dish and let it rest for about 15 minutes before carving or chopping. Garnish with spring onions and cilantro, if desired.

Reserve juices for cooking rice or gravy.
Serve!