Dipping Sauce For Seafood Steamed Chicken
DIPPING SAUCE FOR SEAFOOD & STEAMED CHICKEN
This dipping sauce for seafood and steamed chicken is extremely easy to make and only requires six ingredients. You can make smaller batches at a time, or you can make a lot and save for later.
Provided by THE VIET DISH
Categories sauces
Time 5m
Yield 1-2
Number Of Ingredients 7
Steps:
- COOKING-
- Add sugar, salt, green chili, and garlic to a mortar and pestle. Bash until the ingredients become paste-like.
- Put the paste-like ingredients into a bowl; add fish sauce and lime juice. Stir to mix well and the sauce is done!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken in cold, running water, and blot dry completely with paper towels.
- Rub the salt all over the skin of the chicken and inside the cavity.
- Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
- Set up your steamer, or place a rack inside a wok or other deep pan.
- Fill with about 2 inches of hot water.
- Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
- Remove the platter of cooked chicken and pour off all of the liquid.
- In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
- In a small pan, combine the oils and heat until they smoke.
- Pour the hot oils over the ginger-scallion mixture.
- Chop the chicken into serving sized pieces and serve with dipping sauce.
Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4
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