Steamed Chicken

Preparation Time: 10 minutes

Cooking Time: 25 minutes

 

Ingredients

• 3 (900g) chicken thigh pieces
• 3 (350g) chicken drumsticks
• 3 (330g) chicken wings
• 2 chicken breast fillets

Method

1.      Wash the chicken pieces and pat dry with paper towel.

2.      Stack two 25cm (10 inch) bamboo steamers in a wok and add enough water to the wok so that the water reaches just below the bottom steamer. Bring the water to the boil. Divide the chicken thigh pieces, drumsticks and wings evenly among the steamers leaving enough room for the chicken breast fillets in the top steamer. Cover with the lid. Steam the chicken pieces for 5 minutes then add the breast fillets to the top steamer and cover. Steam for a further 20 minutes, turning the chicken pieces once during cooking. To test the chicken, pierce the thickest part of the pieces with a skewer. If the juices run clear, the chicken is cooked. Slice the breast fillets. Serve immediately on individual plates or from the bamboo steamers with the ginger garlic dipping sauce, steamed rice and wok-fried Asian greens.

Notes

·         The method of cooking chicken pieces in a bamboo steamer results in deliciously tender meat. Although you can also use a stainless steel steamer, the bamboo seems to impart a unique moistness to the chicken. Arrange the chicken neatly in the bamboo steamer. It can then be brought direct from the cooktop to the table and used as an authentic serving dish (don't forget to place it on an underplate).

Cantonese Steamed Chicken

Chinese dried black mushrooms add an earthy flavor to this easy to make steamed chicken dish. A good choice for family meals.
Serves 3 to 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 4 - 6 medium sized Chinese dried mushrooms (reserve 1 tablespoon soaking liquid)
• 1 1/2 pounds assorted chicken pieces, bone-in
• 1/4 teaspoon salt
• Pepper, to taste
• 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 2 slices ginger, shredded (about 1 tablespoon)
• 1 green onion (spring onion, scallion), diced

Preparation:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over rice.