Steamed Chicken With Ginseng Recipes

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

SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS

Sake-Steamed Chicken With Ginger and Scallions image

"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 3 1/2 pound chicken, rinsed and patted dry
1 1/2 cups dry sake
Kosher salt
2 tablespoons soy sauce
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons mirin or sweet sherry
1 tablespoon chopped ginger root
1 large garlic clove, minced
3 thinly sliced scallions
2 tablespoons sesame seeds, preferably black

Steps:

Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 43 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 1220 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED CHICKEN WITH GINSENG

Steamed Chicken With Ginseng image

Make and share this Steamed Chicken With Ginseng recipe from Food.com.

Provided by Kim Ong

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken legs, deboned and diced
2 tablespoons shaoxing wine (can be replaced with other rice wine)
2 tablespoons light soy sauce
1/2 tablespoon oyster sauce
pepper
10 red dates
2 teaspoons Chinese wolfberries (also known as lycium or guoqizi / a chinese herb)
10 slices ginseng roots
1 teaspoon ginger juice

Steps:

Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
Add in the remaining ingredients and mix well.
Steam on high heat for 10 minutes until chicken is cooked.

Nutrition Facts : Calories 1735.4, Fat 22.2, SaturatedFat 5.9, Cholesterol 138.6, Sodium 1270.4, Carbohydrate 376.6, Fiber 40.2, Sugar 317.1, Protein 44.5

STEAMED CHICKEN WITH LEMONGRASS AND GINGER

Steamed Chicken With Lemongrass and Ginger image

Make and share this Steamed Chicken With Lemongrass and Ginger recipe from Food.com.

Provided by MarraMamba

Categories Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 stalks lemongrass
1 garlic clove, finely sliced
1 teaspoon fresh gingerroot, grated
1 pinch salt & freshly ground black pepper
2 boneless skinless chicken breasts
250 g broccoli florets
1/2 teaspoon cornflour, mixed with
2 tablespoons cold water
1/4 cup toasted almond

Steps:

Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
Thicken the stock with cornflour and season if necessary.
To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

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