Chinese Steamed Chicken Recipes

CHINESE STEAMED CHICKEN 中式蒸鸡

Steps:

• First spread salt evenly on both sides of the cleaned chicken. Set aside for 30 minutes. Then place the chicken to steam in the steamer.
• Steam over high fire for about 20 to 30 minutes until done (you can easily insert a chopstick in). The chicken is done when the meat is white and firm to the touch.
• Cut the cooked and tender chicken into pieces of your favourite size and set aside.
• While the chicken is being steamed, minced some ginger and garlic. Also chopped some green onions and have ready some vegetable oil.
• Prepare to cook the sauce. First saute the minced garlic in hot oil.
• Then add the minced ginger. Fry the minced garlic and ginger till fragrant and golden brown in colour.
• Transfer the browned garlic and ginger together with the fragrant oil into a small bowl.
• Add a tablespoon of good quality soy sauce into it and mix everything together. This is a simple but full of aroma sauce.
• Drizzle the aromatic sauce evenly over the chopped chicken. And we're done!
• Garnish with some chopped green onions and red chillies before serving with steamed rice.

CHINESE STEAMED CHICKEN

Steps:

• Clean the chicken under running water.
• Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
• Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
• Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
• Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
• Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
• Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.
• Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.
• Place all the ingredients except the oil in a heat-resisting bowl.
• Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.

CHINESE STEAMED CHICKEN

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.

LI'S STEAMED CHINESE CHICKEN

Steps:

• Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.
• Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.
• Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.
• Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

JUICY ASIAN STEAMED CHICKEN THIGHS

Steps:

• Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
• Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
• Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
• Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
• Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• Chop chicken into 1 1/2 to 2 inch pieces.
• In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
• Stir mushrooms and larp chong into chicken.
• Put mixture into a 9 inch glass pie plate.
• Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• Serve with steamed white rice.