Chicken with Sweetened Vinegar
2 tbsps ginger juice
2 tsps Pat Chun Gourmet light soy sauce
1/2 cup liquid from steaming chicken
1/2 tbsp Pat Chun black rice vinegar sauce
1 tbsp Pat Chun Sweetened Vinegar
1 tsp Pat Chun Chu Hou paste
1 tsp grated ginger
1 tsp gated garlic
Remove innards from chicken and wash. Rub chicken with ginger juice.
Steam chicken for 25 minutes. Remove, allow to cool and chop up. Reserve the liquid from steaming chicken.
Bring sauce to the boil. Pour over chicken. Serve.