Cut the chicken lengthwise through its back and press down on the breast to flatten.
Place on a stainless steel steaming plate, rub with rock salt and add the herb.
Steam at high heat for 20 minutes or until juice runs clear when inserting a skewer into the thickest part of thigh.
Chop into 4-6 pieces and serve with the best garlic sauce.
This is our family all-time favourite sauce for steamed chicken.
1 bulb garlic, chopped
1 sprig spring onion, chopped
2 tablespoons dark soy sauce (the thick one used for bah kut teh)
1 tablespoon oil
Place garlic, onion and soy sauce in a heatproof dish. Set aside.
In a small saucepan heat the oil to just smoking and pour immediately onto the garlic/soy sauce mixture. It will sizzles. Give it a stir and there you are, the perfect sauce to accompany the steamed chicken.
No spring onions shown in the above picture because I ran out of the green stuff. Didn't realise the recent heavy downpours had totally damaged my garden supply.
For my dipping sauce, I added some chopped birds' eye chili for that buzz...