BBQ STEAMED CHICKEN
Make and share this BBQ Steamed Chicken recipe from Food.com.
Provided by BonusMeals
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same.
- Add all remaining ingredients (except the chicken & water) and stir well to make the marinade.
- Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating.
- Cover with cling film and place in the fridge for at least 1 hour.
- Make 3 or 4 tin foil parcels, sealed by rolling the sides. Evenly distribute the chicken pieces - and marinade - into the parcels. (Consider adding a 1-2 tsp of water to each parcel). Seal the parcels.
- Place the tin foil parcels on the BBQ - this can be when the BBQ is still too hot to start grilling. Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices. The parcels should puff-up during cooking.
- Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ).
- Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear.
- Remove the rather pale steamed chicken from the parcels and grill until browned to your liking. This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out).
- Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.
Nutrition Facts : Calories 326.6, Fat 20.3, SaturatedFat 5.7, Cholesterol 138.6, Sodium 301.3, Carbohydrate 3.4, Fiber 0.7, Sugar 1.1, Protein 31
STEAMED SOY-MARINATED CHICKEN
Steps:
- Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
- Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.
SEARED AND STEAMED CHICKEN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
- Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
- Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED TERIYAKI CHICKEN
Make and share this Steamed Teriyaki Chicken recipe from Food.com.
Provided by Zip N Steam Queen
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, Splenda, soy sauce, vinegar, garlic, ginger and ground black pepper.
- Let simmer, stirring frequently, until sauce thickens and bubbles.
- Place chicken pieces in a Zip N Steam Bag. Add Sauce to bag, seam and roll to coat chicken.
- Microwave chicken on high for 8-11 minutes.
- Steam until chicken is no longer pink.
Nutrition Facts : Calories 138.1, Fat 4.1, SaturatedFat 1, Cholesterol 85.9, Sodium 620.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.3, Protein 21.2
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
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