Steamed Chicken Breast With Wine Sesame Oil Scallions Recipe 395

STEAMED CHICKEN BREAST WITH WINE, SESAME OIL & SCALLIONS RECIPE - (3.9/5)

Steamed Chicken Breast with wine, sesame oil & scallions Recipe - (3.9/5) image

Provided by DebCooks

Number Of Ingredients 12

Ingredients

1/4 teas kosher salt
4 boneless, skinless chicken breasts (about 2 1/2 lbs.)
2 c white wine
1 teas black peppercorns
1-inch thick coin of peeled ginger root
2 teas grated and peeled ginger root
2 garlic cloves, 1 minced, 1 smashed and peeled
1/4 c soy sauce
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 1/2 teas rice vinegar
3 T peanut or canola oil
1 teas Asian sesame oil

Steps:

Sprinkle the salt over all the chicken breasts In a large soup pot set with a steamer basket, bring the wine, peppercorns, ginger root coin, and smashed and peeled garlic to a simmer. Gently lay the chicken breasts in the steamer basket in one layer, cover the pot tightly, and steam until they are just cooked through 12-20 minutes. Meanwhile in a small bowl, stir together the grated ginger, minced garlic, soy sauce, scallions, and vinegar. Stir in the peanut oil and sesame oil. Slice the chicken breasts thin, then drizzle with the sauce. Garnish with scallions

EASY STEAM CHICKEN

Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

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.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

ROAST CHICKEN AND SCALLIONS

Roast Chicken and Scallions image

One heavy rimmed baking sheet is all you'll need-everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.

Provided by Martha Stewart

Categories Chicken Recipes

Time 55m

Number Of Ingredients 5

Ingredients

1 whole chicken (4 1/2 to 5 pounds), quartered, backbone removed
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
8 large scallions (or 10 to 12 small)
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.

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