It is very easy to buy free-range chicken (kampung chicken) here. Depend on weight, each bird costs around RM30 to RM40.00. People claims kampung chicken is healthier as it is not cooped in its pen and has less fat.
Most of the times I cook soup using this chicken. Just add some mushrooms, red dates and wolfberries in the soup. But last weekend I tried different cooking style ie steaming. It turned out alright.
1 kampung chicken, cut into small pieces
3 cloves garlic, minced
1 thumb sized ginger, sliced
1tsp Shao Xing
1/4 cup water
1 tsp sugar
Seasonings - 2 tbsp sesame oil and 2 tsp sea salt
1. Marinate chicken with seasonings and keep in fridge for at least 4 hours before cooking.
2. Heat up a bit of oil in wok. Throw in garlic, ginger, water and shao xing. Add sugar and simmer before turning off the heat.
3. Cover chicken and a handful of wolfberries with aluminium foil before steam for 25 minutes. Add the garlic mixture and served