Cantonese Poached Chicken

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 1 Qing Yuan chicken (Around 2 kg)
• Cooking oil, to taste

Dipping sauce:

• 59 grams minced garlic
• 40 grams light soy sauce
• 10 grams chopped chili sauce
• 40 grams ice-cold water

• 1. Remove the internal organs from the Qing Yuan chicken, as well as the head and neck. Wash the chicken thoroughly and place it on a steam plate.
• 2. Put the steaming tray on the third layer of the Bosch 4D Hot Air Steam Oven. Select ‘Steam+” and use 110 °C to steam 20 mins. (Extend the steaming time based on the size of the chicken)
• 3. While the chicken is steaming, prepare the dipping sauce: Mix minced garlic, light soy sauce, chopped chili sauce, and ice-cold water together until well combined.
• 4. After the steaming program is completed, carefully remove the steaming plate. Place the whole chicken into iced water to cool down. Brush a thin layer of oil on the surface of the chicken skin to prevent it from drying out. Once it is cool enough to handle, cut the chicken into pieces or shred it into smaller portions. Serve with the dipping sauce.

Select "Steam+" and use 110°C to steam for 20 minutes.