STEAMED CHICKEN WITH XIAO FAN'S SPECIAL SAUCE
Provided by Fan Nianfeng
Categories Chicken Steam Low Carb Dinner Healthy Gourmet China Sugar Conscious Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 11
Steps:
- Steam chicken:
- Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.
- Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
- Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.
- Make sauce:
- Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chiles and stir-fry 15 seconds. Add cilantro and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute. Transfer to a bowl.
- Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.
CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE
This is a refreshing and simple recipe. It includes chicken steamed with ginger and herbs served with a ginger scallion sauce.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 9
Steps:
- Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.
- The next day, toast the coriander and fennel on the stove for 10-20 seconds.
- Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.
- Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.
- Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.
- After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.
- Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.
- Let it cool completely (~10 minutes).
- Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.
Nutrition Facts : Calories 471 kcal, Carbohydrate 1 g, Protein 36 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 143 mg, Sodium 2024 mg, Sugar 1 g, ServingSize 1 serving
CHINESE STEAMED CHICKEN 中式蒸鸡
Steaming is such an ideal method to cook chicken. It allows us to cook our chicken without using too much oil. Steamed chicken is simple, quick and the meat is always so tender in texture.
Provided by Angie Liew
Time 1h5m
Number Of Ingredients 8
Steps:
- First spread salt evenly on both sides of the cleaned chicken. Set aside for 30 minutes. Then place the chicken to steam in the steamer.
- Steam over high fire for about 20 to 30 minutes until done (you can easily insert a chopstick in). The chicken is done when the meat is white and firm to the touch.
- Cut the cooked and tender chicken into pieces of your favourite size and set aside.
- While the chicken is being steamed, minced some ginger and garlic. Also chopped some green onions and have ready some vegetable oil.
- Prepare to cook the sauce. First saute the minced garlic in hot oil.
- Then add the minced ginger. Fry the minced garlic and ginger till fragrant and golden brown in colour.
- Transfer the browned garlic and ginger together with the fragrant oil into a small bowl.
- Add a tablespoon of good quality soy sauce into it and mix everything together. This is a simple but full of aroma sauce.
- Drizzle the aromatic sauce evenly over the chopped chicken. And we're done!
- Garnish with some chopped green onions and red chillies before serving with steamed rice.
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
STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS
Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces.
- In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
- Remove stems from mushrooms; slice caps.
- Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
- In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
- Serve hot.
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