Steamed Chicken Food

STEAMED CHICKEN FEET (PHOENIX CLAWS)

Steps:

• Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
• Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
• Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
• For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
• Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.

EASY STEAM CHICKEN

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.

STEAMED CHICKEN BUNS

Steps:

• Prepare chicken filling. In a bowl, combine chicken, cabbage, spring onion, ginger, garlic, light soy sauce, pepper, salt, sesame oil, corn flour and chicken stock to form a moist paste. Cover and put in the fridge
• Make bun pastry. Dissolve sugar in water and stir in yeast. Set aside to let it foam. In a big bowl, sift flour and baking powder together. When yeast mix is foamy (around 15 mins), slowly add bit by bit into the flour while stirring at the same time. Keep about 10 - 20 ml of yeast mix for later. Once flour starts to come together, add in the oil and knead into a soft dough - add remaining yeast bit by bit while kneading dough. (knead about 15 - 20mins until dough is smooth) Cover and let it rise in room temperature till double in size (around 30mins) Punch down the dough and knead till smooth (around 5mins). Take roughly about 30g of dough. Roll into a ball, flatten into a circle with your palm, fold the edges to center and overturn the ball (with folded edges facing down) and flatten with your palm again. Use a rolling pin to flatten the edges of the circle, the center of circle should be slightly thicker than the edges. Repeat process with the rest of the dough
• Make and Steam Buns. Fill circles with fillings. Pinch the top part of skin as you rotate the bao in a circular motion and use your thumb to keep the fillings in as you rotate. Pinch and remove the tip of any excess dough on top of the bun. Arrange the buns on parchment paper and plate. Steam in low heat for approximately 15 min.

STEAMED THAI CHICKEN BALLS.

Steps:

• Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
• In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
• Mix well using your hands.
• Form spoonfuls of the mixture into 24 balls.
• Place in the steamer, cover and cook for 10 mins or until cooked though.
• While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
• Place in small bowls for dipping.
• Remove the balls from the steamer and serve accompanied by the dipping sauce.
• Enjoy.

CHINESE STEAMED CHICKEN 中式蒸鸡

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.

SOY STEAMED CHICKEN WITH RICE

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.

STEAMED CHICKEN AND BROCCOLI

Steps:

• Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
• wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
• Slice chicken breasts into halves or thirds and place over the vegetables.
• Salt and pepper the basket contents to taste.
• When the water is boiling, add the basket and cover tightly with a lid.
• After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
• Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

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.

CHINESE STEAMED CHICKEN

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.

CHINESE-STYLE STEAMED CHICKEN & BROCCOLI

Steps:

• Cut boneless, skinless chicken breast into 1 inch cubes (2.5 cm). Add to medium bowl and set aside.
• Finely mince garlic and ginger and add to bowl. Slice the green onions (white parts and half of the green). Add white onion slices to the bowl with the chicken. Reserve sliced green part for garnish.
• Add the lite tamari and red hot chile pepper flakes to the chicken and toss to coat well. If you have extra time, let the chicken marinate for 30 minutes in the refrigerator.
• Cut the top head off broccoli and set aside. Use a sharp knife to peel outer coating from lower stalks. Cut top into florets about 2 inches (5 cm) each. Slice stalks into rounds ¼ inch (1.25 cm) thick. Set aside.
• Put brown rice on to cook in unsalted water according to directions of rice cooker. One cup of raw rice is usually enough for four.
• After the rice has cooked for 35 minutes, place chicken in the steamer basket over the rice. Pour any remaining tamari mixture over chicken. Cover with lid. Steam over cooking rice for seven minutes.
• Turn chicken pieces, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender crisp - about 7-8 minutes more. The rice cooker should have switched to warm by now. If not, remove steamer basket with chicken and broccoli and keep warm while rice finishes.
• Serve chicken and broccoli over cooked brown rice. Garnish with sliced green onion (optional garnish).