Steamed for more than an hour, this giant 2.4 kg bird was wrapped in layers of banana leaves and lotus leaves. When Chef Sam unveiled the bird after cutting off the layers of leaves, what a sight to behold. I don’t know how he does it but the chicken is just cooked perfectly! Not overdone nor undercooked and each part, even the breast retained its juiciness. The skin was silky smooth like a baby’s bottom and that gravy was to die for. Needless to say, I ate another bowl of rice just with this sauce alone. Some of us were fighting over the Phoenix claws and the neck which according to the connoisseurs is the best part to suck out all the juice and chew on the skin. I kid you not, the whole chook was gone in minutes and there weren’t any left over bones for congee