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The Best Steamed Chicken Ever!

The Best Steamed Chicken Ever!

How dare I make this outrageous claim, you ask? Well, because it really is pretty darned fantastic and living life with a little more confidence never hurt anyone, am I right? Okay, so I confess - the husband came up with this recipe. He made it numerous times, improving his precious recipe with every steam, sought advice from professional kitchen chefs and he finally perfected it. I am not a fan of steamed foods (fried chicken is the way to go always, thank you very much), but I have to admit that this steamed chicken never fails to tantalize my taste buds.

  The Best Steamed Chicken Ever!   Prep time: 10 mins  Cook time: 20 mins  Total time: 30 mins  Serves: 4      Ingredients:   · Half of a medium sized Chicken (cut into about 5-6 chunks)  · 3 - 4 tablespoons of Vegetable Oil  · 3 – 4 sprigs Spring Onions (including the white bit - cut most of it into inch-  long pieces, and mince some for garnish)  · 1 Star anise  · 1 Clove  · White whole Peppercorns  · 1 thumb size Ginger (sliced thickly)  · 3-4 cloves of Garlic (sliced thickly)  · 1 Red Onion (roughly chopped)   For the Marinade:   · 1 tablespoon Soy Sauce  · 1 Tablespoon Rice Wine  · ½ TableSpoon Sesame Oil  · Salt and White ground Pepper     Instructions:  1)  Using skewers or toothpicks, poke holes into the chicken meat, through the  skin (if you intend to leave the skin on).  2) Rub enough salt and white ground pepper for seasoning into the chicken  and massage into the meat.  3) Place the chicken chunks into a bag and and add the soy sauce and rice  wine.  4) Leave in the fridge to marinate for at least an hour.  5) When you are ready to start steaming that chicken, first pre-heat your  steamer and lay out the marinated chicken chunks in a steamer-friendly  vessel. Set aside.  6) Now head to your stove - heat up a skillet with vegetable oil and add in  the star anise, clove, ginger, garlic, red onion and whole white peppercorns.  7) Fry quickly until fragrant (not more than 30 seconds) and throw in the   long spring onions at the end.  8) Take it off the heat and pour immediately over the chicken (including all of  the oil), making sure that it is evenly spread out over the dish.  9) Steam until chicken is completely cooked through, about 20-30 minutes.   

The Best Steamed Chicken Ever!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

 

Ingredients:

· Half of a medium sized Chicken (cut into about 5-6 chunks)

· 3 - 4 tablespoons of Vegetable Oil

· 3 – 4 sprigs Spring Onions (including the white bit - cut most of it into inch-

long pieces, and mince some for garnish)

· 1 Star anise

· 1 Clove

· White whole Peppercorns

· 1 thumb size Ginger (sliced thickly)

· 3-4 cloves of Garlic (sliced thickly)

· 1 Red Onion (roughly chopped)

For the Marinade:

· 1 tablespoon Soy Sauce

· 1 Tablespoon Rice Wine

· ½ TableSpoon Sesame Oil

· Salt and White ground Pepper

 

Instructions:

1)  Using skewers or toothpicks, poke holes into the chicken meat, through the

skin (if you intend to leave the skin on).

2) Rub enough salt and white ground pepper for seasoning into the chicken

and massage into the meat.

3) Place the chicken chunks into a bag and and add the soy sauce and rice

wine.

4) Leave in the fridge to marinate for at least an hour.

5) When you are ready to start steaming that chicken, first pre-heat your

steamer and lay out the marinated chicken chunks in a steamer-friendly

vessel. Set aside.

6) Now head to your stove - heat up a skillet with vegetable oil and add in

the star anise, clove, ginger, garlic, red onion and whole white peppercorns.

7) Fry quickly until fragrant (not more than 30 seconds) and throw in the

long spring onions at the end.

8) Take it off the heat and pour immediately over the chicken (including all of

the oil), making sure that it is evenly spread out over the dish.

9) Steam until chicken is completely cooked through, about 20-30 minutes.

 

This isn't a "place-everything-on-a-plate-and-stick-in-the-steamer" type of recipe, you'd have to bring out the fragrance of the spices over a fire in hot oil before pouring over the chicken to steam. At the end of 20 minutes, you'll have succulent, juicy chicken pieces sitting gleefully (I can only guess, really) in a delectable, savoury, all-natural broth. You can have this Best Ever Steamed Chicken with a bowl of rice and a healthy plate of Nai Bai in Oyster Sauce, coupled with simple Black Sauce Noodles with Fried Garlic, or shredded and added in to salads or sandwiches (this totally works because the chicken tastes fantastic when cold as well). The possibilities are endless! Go crazy!



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