Chinese style steamed chicken: Difference between revisions
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[[Image:MyWay.jpg|thumb|right|300px|Traditional Chinese steamer and my way]] | |||
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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. | 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. | ||
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| 1 teaspoon [[chili flakes]] or 1 fresh red chili, julienned | | 1 teaspoon [[chili flakes]] or 1 fresh red chili, julienned | ||
| 1 squeeze lime or [[lemon]] juice | | 1 squeeze lime or [[lemon]] juice | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Place the chicken breast on a piece of [[foil]] large enough to wrap the chicken in a parcel | | Place the chicken breast on a piece of [[foil]] large enough to wrap the chicken in a parcel | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Steamed]] | [[Category:Steamed]] | ||
Revision as of 17:18, 18 March 2014
| Chinese style steamed chicken | |
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| The ingredients in a foil parcel | |
| Servings: | 1 breast parcel per person |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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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 your first chicken for this recipe?
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 chicken breast
- 2 slices ginger root, chopped into matchsticks
- 1 clove 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
- 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. 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 if you are crazy for the stuff.