Cantonese Steeped Chicken Recipes

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CANTONESE CHICKEN RECIPE



Cantonese Chicken Recipe image

Cantonese chicken is one of the easiest chicken you could ever make. It taste delicious with rice, noodles or fried rice. It is sweet and salty and taste so delicious.

Provided by Aarthi

Categories     Main

Time 20m

Number Of Ingredients 12

Boneless Chicken - 500 grams
Oyster Sauce - 2 tblsp
Dark Soy Sauce - 1 tblsp
Vinegar - 1 tsp
Sugar - 1 tblsp
Salt to taste
Oil - 2 tblsp
Garlic - 1 tblsp chopped finely
Ginger - 1 tblsp chopped finely
Onion - 1/2 cup chopped finely
Chicken Stock or Water - 1 cup
Cornflour / Cornstarch - 1 tblsp

Steps:

  • Take chicken, soy sauce, oyster sauce, sugar, salt and vinegar in a bowl and mix well.
  • Heat oil in a pan, add ginger, garlic and onions. Saute for a min.
  • Add in the chicken and stir fry for 2 mins.
  • Add in chicken stock and bring it to a boil. Simmer for 5 mins.
  • Now add in cornflour which is mixed with water into this. Stir well. Cook till it is thickened as per your liking.
  • Serve over rice.

CANTONESE POACHED CHICKEN (BAI QIE JI)



Cantonese Poached Chicken (Bai Qie Ji) image

Authentic Chinese Poached Chicken (白切鸡 - bai qie ji), or "white cut chicken," is a special dish. It is both deceptively simple and delicious, served with minced ginger, scallions, oil, and salt.

Provided by Bill

Categories     Chicken and Poultry

Time 1h10m

Number Of Ingredients 8

3-4 pound whole chicken ((ideally organic free-range; optional head and feet still on; at room temperature))
2 scallions
5 slices ginger
3 tablespoons scallions ((finely minced, white and light green parts only))
2 tablespoons ginger ((finely minced))
3 tablespoons oil
salt ((to taste))
soy sauce ((optional))

Steps:

  • Make sure your chicken is at room temperature (trying to poach a cold chicken right out of the refrigerator will result in uneven cooking or undercooking). Clean the chicken by rinsing it under cold water, paying special attention to the cavity. Any giblets should already be removed but there may still be organs on the inside that should be removed or sometimes stray feathers that need to be plucked. Experts recommend that it's not necessary to wash your chicken before cutting and cooking but in this case for a whole chicken (especially if you get it from a live poultry place or even from Asian markets), it's a step that shouldn't be skipped, in my opinion. When washing and prepping the whole chicken, be very careful about splashing water and contaminating surfaces with unwanted bacteria. Be careful not to break or trim away any of the skin on the chicken, as you don't want the meat exposed to the boiling water as it cooks. This will ensure a moist, silky texture in the final product.
  • Fill a large stock pot with water, just enough to submerge the chicken completely. You can determine this by putting the entire chicken in the pot, filling it with water until the chicken is submerged, and then removing the chicken. Do not turn on the heat while the chicken is still in the pot! This method of ensuring you have just enough water to submerge the chicken (and avoiding any extra) will ensure you have a more flavorful stock to save at the end. We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot.
  • Once you have your water properly measured into the pot, add 2 scallions and 5 slices of ginger, and bring it to a boil. Once boiling, slowly lower the chicken into the pot, legs down and head up. It's ok if the breast is peeking out of the water a bit. The water will cool down and stop boiling when you add the chicken, so bring it up to a boil once again, and do not walk away from the pot.
  • Once the water boils again, IMMEDIATELY lift the chicken out of the water very carefully. You can carefully hook two wooden spoons under the wings to lift the chicken up. The goal is to empty any colder water that may be trapped inside the cavity. Once you've released that water, lower the chicken back into the pot, and bring to a boil again.
  • When the water is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn't be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly. Cook for about 35-40 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it's cooking.
  • Poke a chopstick or skewer into the thigh to check for doneness. If the juices run clear, it's done. Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Cool completely.
  • While the chicken is cooling, make the sauce. You have the option to make two versions-one with just scallions, ginger, oil and salt, and one with soy sauce. The plain version is more traditional, as it really lets the flavors of chicken, ginger, and scallion shine through. Judy loves to add soy sauce, and it's also a tasty option! Start with the plain version, and then scoop some of it out into another bowl and add soy sauce. Try both and see which your loved ones like best!
  • When the chicken is out of the ice water, you can brush it lightly with oil or some of the fat floating atop the poaching liquid to give it that enticing, shiny look!
  • To serve, carve your chicken into pieces that you can easily grab with chopsticks. Serve with your sauce(s) and some steamed rice.

Nutrition Facts : Calories 301 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CANTONESE STEEPED CHICKEN



Cantonese steeped chicken image

Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature

Provided by Ken Hom

Categories     Dinner, Lunch, Main course, Supper, Treat

Time 50m

Number Of Ingredients 9

1.3-1.5kg/3-3½lb corn-fed chicken
1 tbsp salt
6 slices fresh root ginger
6 whole spring onions
shredded spring onion , to garnish
6 tbsp finely chopped spring onions , white parts only
1½tbsp finely chopped fresh root ginger
2 tsp Maldon sea salt
5 tbsp groundnut oil

Steps:

  • If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
  • Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
  • When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.

Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 2.25 milligram of sodium

CANTONESE CHICKEN



Cantonese Chicken image

From Company's Coming cookbook. I've adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.

Provided by Dorel

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast
1/4 cup ketchup
1 1/2 tablespoons soy sauce
1 1/2 tablespoons liquid honey
1 tablespoon lemon juice, fresh or bottled
1 tablespoon water

Steps:

  • Arrange chicken in dish just big enough to hold 2 breasts flat.
  • Mix remaining ingredients well.
  • Spoon over chicken, cover and marinate in fridge at least 1 hour.
  • Turn chicken over and marinate at least 1 more hour.
  • Bake, covered at 375* for 20 minutes.
  • Baste chicken and bake uncovered for about 20 more minutes or until tender.

Nutrition Facts : Calories 336.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 131.7, Sodium 1236.7, Carbohydrate 21.9, Fiber 0.3, Sugar 20.2, Protein 54.4

STEEPED CHICKEN



Steeped Chicken image

This makes great, juicy chicken breasts for your favorite chicken salad. I got this from Sunset magazine a few years ago, lost the recipe, and recently found it again. The liquid can be changed or seasonings added to alter the flavor, if desired.

Provided by Cindy Starke

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 2

4 boneless skinless chicken breast halves
3 quarts water

Steps:

  • Bring water to a boil in a covered 5- to 6-quart pan over high heat.
  • Rinse chicken breasts.
  • Add chicken to boiling water, cover, and return to a boil.
  • As soon as water returns to boil, remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes.
  • If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer.
  • Remove chicken from water and let cool, about 20 minutes.
  • With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 90.9, Protein 27.2

CHINESE STEAMED CHICKEN



Chinese Steamed Chicken image

Provided by Ken Hom

Categories     dinner, project, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 chicken, about 3 1/2 pounds
1 tablespoon kosher salt
Pinch of sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons finely chopped peeled fresh ginger
5 tablespoons finely chopped scallions
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

  • Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.
  • Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about 2 inches of hot water. Bring the water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.
  • In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 971 milligrams, Sugar 0 grams, TransFat 0 grams

CANTONESE CHICKEN CHOW MEIN



Cantonese Chicken Chow Mein image

Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.

Provided by tishasc22

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 19

2 tablespoons water
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1 skinless, boneless chicken breast half, thinly sliced
½ cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
¼ cup canola oil, divided
1 pound chow mein noodles
1 stalk celery, thinly sliced on the diagonal
1 carrot, cut into matchstick-size pieces
¼ cup bean sprouts
¼ cup thinly sliced onion
1 green onion, thinly sliced

Steps:

  • Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
  • Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
  • Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
  • Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g

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