Ignis’ belief of “what it has gained in size, it’ll have lost in flavor” definitely doesn’t apply to this tasty basilisk breast dish!
Active cooking time: 20 mins. Total cooking time: 50 mins mins. Serves 2
To make dish:
half of a whole chicken, around 1½ lbs (680g)
2 tbsp butter (28g)
sesame oil
1 ginger, shredded
4 garlic cloves, chopped finely
2 scallions, sliced
1 tsp Chinese cooking wine (5mL)
1 tbsp light soy sauce (15mL)
½ tsp salt (1.5g)
1-2 cups rice, cooked (200-400g)
(optional) sliced cucumber, tomatoes, and parsley, for garnish
To make sauce:
1 tbsp oyster sauce (15mL)
1 tbsp light soy sauce (15mL)
4 tbsp water (60mL)
1 garlic clove
1 tbsp scallions, chopped (6g)
1 tbsp sesame oil (15mL)
Clean the chicken and then spread the butter and sesame oil evenly on both sides.
Lay ginger shreds, garlic and scallion shreds over the chicken and marinate in cooking wine, soy sauce, and salt for at least 30 minutes.
Place the chicken in your steamer. If you are instead steaming using a wok or pot, steam with high fire around 20 to 30 minutes until soft.
Transfer the chicken out and cut into chunks of your favorite size. Decorate as you want. Mix the sauce ingredients together for eating, add rice, and enjoy!