Do you want to make your own Samsui Chicken with Ginger Sauce at home just like the famous signature dish of Soup Restaurant Singapore. The Ginger Sauce recipe is a copycat recipe, credits to Chef Gina. It’s really good, perfect and delicious!

Serves: 4

Samsui Chicken (with Ginger Sauce)

INGREDIENTS:

• 1 whole dressed chicken
• 4 cloves garlic, crushed
• 2 slices young ginger
• 1 stalk of spring onion
• 2 teaspoon salt
• For Ginger Sauce:
• 100g young ginger, grated/minced
• 50g lesser galangal, grated/minced (Boesenbergia rotunda or Fingerroot)
• 50ml sesame oil
• 2 tbsp Rice wine
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp Chicken oil (rendered from chicken fat)
• For Garnish:
• 1 cucumber, sliced thinly (semi circle)
• fresh lettuce, side dish

INSTRUCTIONS:

1. To make Chicken Oil:
   Add 50 grams of chicken skin and fats (pat dry with paper towels) in a wok. Slowly heat up the wok and cook until the chicken oil is rendered. Transfer oil in a bowl and set aside.
2. For Steamed Samsui Chicken: Rub the whole chicken with salt and also the cavity. Fill the chicken cavity with garlic cloves, ginger and spring onions (semi fill only)
3. Prepare a steamer and bring it to a boil. Steam the chicken over high heat for about 30-40 minutes. Adjust with hot water if the water dries out.
4. Check if it’s done, by pricking the thigh or groin area, clear liquid should run out and no blood.
5. Remove chicken from the steamer and reserve some broth for later use. Set aside to let it cool.
6. Once the chicken is cool, de-bone and carve the chicken into uniform slices and arrange it into a serving platter with the slices of semi round cucumber and a small bowl of ginger sauce in the center of the platter.
7. For the Ginger Sauce: Blend young ginger, lesser galangal with chicken oil, sesame oil until fine. Transfer into a bowl and mix the rest of the ingredients until incorporated.
8. Serve and enjoy!

FAQ:

What is Lesser Galangal?
Lesser Galangal (Scientific Name: Boesenbergia rotunda) also known as
Finger roots or Chinese ginger or Chinese Keys is a member of the ginger family. Apparently it is said to have originated in China. The roots are long and bright yellow inside and have an aromatic and crunchy texture. While the flavour is sweeter and much less pungent or mild.
It’s always mistaken for “Galangal” (or Greater Galangal). Please note the taste is very different.

Where to buy Lesser Galangal?
You can buy it in Thai Supermarket at Beach Road, Singapore. You can also find this at Tekka Market in Singapore. In the Philippines, you can check “Fingerroot Herbal Spice Powder” in Shopee.

Can I substitute other Ginger?
Yes, but the taste is very different. You can just use all “Young Ginger” or a mix of Young and old ginger. Taste is not as fragrant. Since this sauce is not cooked over the stove, use of Lesser Galangal gives an extra kick of mild flavor. This is what makes it uniquely delicious

How long is the shelf life of Ginger Sauce?
If you keep it in the fridge in an airtight container, it can last up to 3 months.

Other uses for Ginger Sauce?
You may also use it to marinate chicken for steaming. Eat the chicken, drink the ‘essence’ 100% pure, no additional seasoning needed. Or you can use it to fry meats/vegetables to amplify the flavor.

Is it Spicy?
If you want a more spicy ginger flavour, use more old ginger. This recipe uses young ginger so it’s just mild.

How to make Chicken Oil?
Chicken oil is rendered from chicken fat. This fat is found under the skin, just fry it in the pan, and let its own oil render. Alternatively you may also use Pork Lard oil.

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