LI'S STEAMED CHINESE CHICKEN
This delicious recipe comes from Martha's friend Li Pei Mei.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.
- Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.
- Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.
- Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.
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
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
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