-
1
Prepare a container that is large enough to fit your chicken entirely into with at least 2 inches more to ensure brine can be contained well.
-
2
Place all the brine spices (except salt_ into the container and place chicken in.
-
3
Pour in enough water to cover chicken and sprinkle salt over the top.
-
4
Refrigerate until about 2-3 hours before the dish needs to be served.
-
5
For best results, let the chicken brine for at least 6 hours or better, overnight (up to two days).
-
6
When ready to be steamed, put a steaming rack in a large pot and put water into the bottom of the pot.
-
7
Bring the water to a boil.
-
8
Meanwhile, remove chicken from brine.
-
9
Pour away the salty water but reserve leftover spices and place into the heat-proof dish that will be used to steam the chicken in.
-
10
Give the chicken a wash and pat dry.
-
11
Place chicken in the dish on top of spices and put the dish into the steaming rack.
-
12
Steam for about 30-40 minutes.
-
13
Start checking at 25 minutes by poking a chopstick into the meatiest part of the thighs.
-
14
If the juices that run out are still pink, give it another 5 minutes then check again.
-
15
If the juices run clear, its done!
-
16
Remove chicken from steaming dish and let it rest for about 15 minutes before carving or chopping.
-
17
Garnish with spring onions and cilantro, if desired.
-
18
Reserve juices for cooking rice or gravy.
-
19
Serve!
