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{{#seo:
|title=Chinese style steamed chicken a Chinese recipe
|titlemode=replace
|keywords=#chinesestylesteamedchicken #garlic #ginger #springonion #lemon #chicken #steamedchicken #steamed #foil #poachedchicken #chiliflakes
|hashtagrev=032020
|description=Steaming chicken is a very healthy way to cook boneless chicken pieces that retains moisture with no added fat
}}

__INDEX__
A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat. An ideal way to prepare chicken for a spicy salad.

Why not try [[Jointing a chicken|jointing your first chicken]] for this recipe?

{{recipesummary
|TotalCalories = 225
|PortionCalories = 225
|DatePublished=10th December 2012
|Author=Chef
|Servings = Servings: 1 - 1 breast parcel per person
|Difficulty = 1
|ImageComment = The ingredients in a foil parcel
|TotalTime = 30 minutes
|PrepTime = 10 minutes
|CookTime = 20 minutes
|Image = [[Image:RecipeChinese style steamed chicken.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Colourful chinese!''

4.6/5 

Chinese food often looks dull. Not this one; bright and colourful.

 [[User:TheJudge|The Judge]] 
</tr></td>
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[[Image:MyWay.jpg|thumb|right|300px|Traditional Chinese steamer and my way]]
{{RecipeIngredients
| 1 [[chicken]] breast
| 2 slices [[ginger]] root, chopped into matchsticks
| 1 clove [[Garlic|garlic]], sliced
| 1 large [[spring onion]] (scallion) finely chopped
| 1 teaspoon [[soy sauce]]
| 1 teaspoon [[chili flakes]] or 1 fresh red chili, julienned
| 1 squeeze lime or [[lemon]] juice
}}
===Method===
{{RecipeMethod
| Place the chicken breast on a piece of [[foil]] large enough to wrap the chicken in a parcel
| Lay the chicken on a bed made from half of the ingredients then scatter the remaining over the top
| Wrap the chicken in the foil
| I use a vegetable steamer on an upturned bowl in a large pan, but a normal Chinese steamer works ok
| Bring a saucepan of water to the boil and place the chicken on your steamer so it's over but not immersed in water
| Cover and simmer for 20 to 30 minutes or until the chicken properly cooked. Core of chicken breast 74° C (165° F) It will depend on the size of the chicken.
| Don't allow it to boil dry!
| Discard all but the chicken once cooked
}}
===Serving suggestions===

Serve hot or cold. [[Chicken with cold tossed beansprouts]] is good with chicken cooked this way.

===Variations===

Add more [[chili]], [[ginger]] or [[Garlic|garlic]] if you are crazy for the stuff.

==See also==
* [[Steamed chicken]]
* [[Poached chicken]]
* [[Chinese style steamed chicken]]
* [[Whole chicken pressure cooker recipe]]
* [[Boiled chicken pieces]]
* {{See also - Jointing a chicken}}
{{RecipeLine}}
[[Category:Recipes|Chicken]]
[[Category:Poultry recipes]]
[[Category:Oriental cuisine|Chicken]]
[[Category:Main courses|Chicken]]
[[Category:Meat recipes|Chicken]]
[[Category:Chinese recipes]]
[[Category:Favourite recipes]]
[[Category:Steamed]]

<code 'hashtagrev:12032020'>[[Special:Search/chinesestylesteamedchicken|#chinesestylesteamedchicken]] [[Special:Search/garlic|#garlic]] [[Special:Search/ginger|#ginger]] [[Special:Search/springonion|#springonion]] [[Special:Search/lemon|#lemon]] [[Special:Search/chicken|#chicken]] [[Special:Search/steamedchicken|#steamedchicken]] [[Special:Search/steamed|#steamed]] [[Special:Search/foil|#foil]] [[Special:Search/poachedchicken|#poachedchicken]] [[Special:Search/chiliflakes|#chiliflakes]]
</code>

Chinese style steamed chicken - Revision history

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