Difference between revisions of "Chinese style steamed chicken"

From Cookipedia

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|title=Chinese style steamed chicken Chinese recipes
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|keywords=Chinese style steamed chicken Chinese recipes
 
|keywords=Chinese style steamed chicken Chinese recipes
|description=Steaming chicken is a very healthy way to cook boneless chicken pieces that retains moisture with no added fat.
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|description=Steaming chicken is a very healthy way to cook boneless chicken pieces that retains moisture with no added fat
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|DatePublished=10th December 2012
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|Author=Chef
 
|Servings = 1 breast parcel per person
 
|Servings = 1 breast parcel per person
 
|Difficulty = 1
 
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Why not try [[Jointing a chicken|jointing your first chicken]] for this recipe?
 
Why not try [[Jointing a chicken|jointing your first chicken]] for this recipe?
===Ingredients===
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| 1 [[chicken]] breast
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===Serving suggestions===
 
===Serving suggestions===
  
Serve hot or cold.  [[Chicken with cold-tossed beansprouts]] is good with chicken cooked this way.
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Serve hot or cold.  [[Chicken with cold tossed beansprouts]] is good with chicken cooked this way.
  
 
===Variations===
 
===Variations===
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* [[Boiled chicken pieces]]
 
* [[Boiled chicken pieces]]
 
* {{See also - Jointing a chicken}}
 
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[[Category:Recipes|Chicken]]
 
[[Category:Recipes|Chicken]]
 
[[Category:Poultry recipes]]
 
[[Category:Poultry recipes]]

Revision as of 08:21, 12 April 2015


Chinese style steamed chicken
Difference between revisions of
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:Easy
Recipe author:Chef
First published:10th December 2012
Traditional Chinese steamer and my way

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

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Place the chicken breast on a piece of foil large enough to wrap the chicken in a parcel
  2. Lay the chicken on a bed made from half of the ingredients then scatter the remaining over the top
  3. Wrap the chicken in the foil
  4. I use a vegetable steamer on an upturned bowl in a large pan, but a normal Chinese steamer works ok
  5. Bring a saucepan of water to the boil and place the chicken on your steamer so it's over but not immersed in water
  6. 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.
  7. Don't allow it to boil dry!
  8. 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.

See also

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