Chinese style steamed chicken: Difference between revisions
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|title=Chinese style steamed chicken a Chinese recipe | |||
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|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 | |||
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<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
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===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Colourful chinese!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">Chinese food often looks dull. Not this one; bright and colourful.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
|Servings = 1 breast parcel per person | |TotalCalories = 225 | ||
|PortionCalories = 225 | |||
|DatePublished=10th December 2012 | |||
|Author=Chef | |||
|Servings = Servings: 1 - 1 breast parcel per person | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|ImageComment = The ingredients in a foil parcel | |ImageComment = The ingredients in a foil parcel | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:RecipeChinese style steamed chicken.jpg | |Image = [[Image:RecipeChinese style steamed chicken.jpg|alt=Electus]] | ||
}} | }} | ||
[[Image:MyWay.jpg|thumb|right|300px|Traditional Chinese steamer and my way]] | [[Image:MyWay.jpg|thumb|right|300px|Traditional Chinese steamer and my way]] | ||
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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? | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[chicken]] breast | | 1 [[chicken]] breast | ||
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| I use a vegetable steamer on an upturned bowl in a large pan, but a normal Chinese steamer works ok | | 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 | | 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. | | 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! | | Don't allow it to boil dry! | ||
| Discard all but the chicken once cooked | | Discard all but the chicken once cooked | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot or cold. [[Chicken with cold | 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}} | * {{See also - Jointing a chicken}} | ||
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[[Category:Recipes|Chicken]] | [[Category:Recipes|Chicken]] | ||
[[Category:Poultry recipes]] | [[Category:Poultry recipes]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Steamed]] | [[Category:Steamed]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#chinesestylesteamedchicken #garlic #ginger #springonion #lemon #chicken #steamedchicken #steamed #foil #poachedchicken #chiliflakes </code><!-- /footer_hashtags --> | |||
Revision as of 16:26, 13 August 2020
Recipe review
Colourful chinese!
4.6/5
Chinese food often looks dull. Not this one; bright and colourful. The Judge
| Chinese style steamed chicken | |
|---|---|
 |
| The ingredients in a foil parcel | |
| Servings: | Servings: 1 - 1 breast parcel per person |
| Calories per serving: | 225 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 10th December 2012 |
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
- 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. 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 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
- Get chicken pieces the economical way, joint the chicken yourself
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#chinesestylesteamedchicken #garlic #ginger #springonion #lemon #chicken #steamedchicken #steamed #foil #poachedchicken #chiliflakes