CHINESE STEAMED CHICKEN
Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. You can taste the true flavor of the best quality chicken.
Provided by KP Kwan
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Clean the chicken under running water.
- Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
- Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
- Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
- Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
- Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
- Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.
- Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.
- Place all the ingredients except the oil in a heat-resisting bowl.
- Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.
Nutrition Facts : Calories 1014 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 396 milligrams cholesterol, Fat 62 grams fat, Fiber 1 grams fiber, Protein 101 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/4 chicken, Sodium 2046 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
JUICY ASIAN STEAMED CHICKEN THIGHS
Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.
Provided by crys
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h14m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
- Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
- Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
- Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
- Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 19.2 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 934.7 mg, Sugar 2 g
ASIAN STEAMED CHICKEN DUMPLINGS
Make and share this Asian Steamed Chicken Dumplings recipe from Food.com.
Provided by Meghan
Categories Asian
Time 25m
Yield 24 dumplings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Process chicken in food processor until finely chopped.
- Remove to a medium bowl; stir in carrot, scallions, garlic, cilantro, soy sauce and red pepper flakes. For each dumpling, place about 1 rounded tablespoon of chicken mixture in center of wonton wrapper.
- Dip a finger in a cup of water and run it around edges of wrapper; fold up each corner to center and press together.
- Place dumplings in steamer. Cover and cook until dumplings are firm. about 10 minute.
Nutrition Facts : Calories 215.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 37.2, Sodium 473.5, Carbohydrate 30.7, Fiber 1.6, Sugar 1, Protein 18.4
CHINESE STEAMED CHICKEN
Provided by Ken Hom
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.
- Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about 2 inches of hot water. Bring the water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.
- In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 971 milligrams, Sugar 0 grams, TransFat 0 grams
KOREAN STEAMED CHICKEN WITH VEGETABLES
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
- When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
- Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
- Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
- Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 6 grams, Protein 106 grams, SaturatedFat 14 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 1 gram
CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE
This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
Provided by MasakoHI
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32
SOY STEAMED CHICKEN WITH RICE
A veg-packed meal for all the family you'll make again and again
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
- Re-cover the pan and cook for a further 12-14 mins until everything is tender.
Nutrition Facts : Calories 553 calories, Fat 8 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.33 milligram of sodium
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
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Reviews 18Calories 634 per servingCategory Main Course
- Prepare the chicken. Boneless or bone-in? The Chinese in Asia generally prefer to steam the chicken bone-in. You can remove the bone, or use chicken breast meat.
- Prepare other ingredients. This steamed chicken recipe is unique because most of the ingredients are dehydrated, except the chicken. Chinese dried mushrooms.
- How long to steam the chicken? Combine a tablespoon of cornstarch with the chicken right before steaming. I do not add the cornstarch to the marinade because it is pointless to do so.
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