Both my husband and I are sick in bed with flu, fever, soar throat (the usual package), thanks to the prolonged bad weather and a colleagues who's been spreading super germs in office. After days of having just chicken / beef soup, I yearn for something more 'tangible' yet comfort without too much effort in preparation and that's when I think of Chinese steamed chicken.
This dish literally requires no effort, just lightly marinate the chicken (because my chicken is close to expiry date, thought I'd better marinate it a bit) and put on a steamer for 20 minutes and moist tender chicken with juices packed of flavor for a wholesome meal is ready.
Ingredients:
Serves 2 - 3
500g chicken thighs (bone in, skin on), about 3 large pieces
½ teaspoon salt
1 tsp soy sauce
a dash of white pepper
1" piece of ginger, thinly sliced
1 tsp Shaoxing rice wine (optional)
Handful spring onion / coriander for garnish
1. Mix the salt, pepper, soy sauce and ginger in plastic bag, add the chicken thighs and toss well together. Allow the chicken thighs to marinate in that mixture for 30 minutes.
2. Heat a wok with quarter filled water, put on the steamer leg and wok lid.
3. When water come to a boil, place the chicken in plate evenly in a single layer and arranged the sliced ginger all over the chicken and steam over medium heat for 20 - 25 minutes or until the chicken is cooked thoroughly. The cooking time differs depending on the size of chicken pieces.
4. When the chicken is done, reserved the liquid that comes out of the chicken after steaming. Score the chicken meat out of the bone with a knife. Arrange the chicken pieces on to a serving platter.
5. Mix the reserved liquid the Shaoxing rice wine and add more soy sauce if necessary. Garnish with spring onion and serve warm with steamed rice or noodle.
Comments
Post a Comment