Ingredients
350g free-range or organic chicken thigh fillets, skin on, each cut into 3 pieces
11/2 lemons, quartered lengthways
pinch freshly ground white pepper, to serve
2 spring onions, julienned, to serve
Marinade
1 tbsp Shaoxing wine
11/2 tbsp light soy sauce
11/2 tbsp oyster sauce
2 tsp sesame oil
1 tbsp peanut oil
2 tsp sea salt
1 tbsp sugar
Method
Place the chicken in a shallow, heatproof bowl and squeeze the juice from the lemons over the top, then add the lemon skins to the bowl as well. Add all the marinade ingredients to the bowl. Mix thoroughly and leave for 30 minutes.
Cover the bowl tightly with foil and place in a large bamboo steamer over a pot or wok of rapidly boiling water. Place the lid on and steam the chicken for 25 minutes, removing (and replacing) the lid and foil to turn the chicken once during this time.
Turn off the heat and carefully remove the bowl from the steamer. Remove the
lid and foil and sprinkle with the pepper and spring onions before serving.
