Those who have tried my Rice Cooker Chicken Claypot Rice Recipe might find the taste of this dish somewhat familiar because that was where I extracted the idea of doing this steamed chicken by using a similar seasoning sauce – one that’s rich, salty, savoury and sweet with a touch of zing from fresh ginger that will awaken your senses. Best part is, this recipe is an excellent time-saving meal because it’s one of those dishes which you can prep the night before, chill in the fridge overnight to marinate and then just pop into the steamer pot the next day. It’s that quick and easy. If you think you might not like the overpowering flavour of ginger in this dish, you can omit the minced ginger and substitute with the same amount of ginger juice instead so it adds on another layer of sweetness to the chicken. Enjoy!
Steamed Chicken Recipe
Ingredients (serves 3-4)
1/2 chicken, skin removed & chopped to smaller pieces
1 tbsp minced ginger
2 stalks spring onions, cut into 1″ sections
1 tbsp oyster sauce
1/2 tsp light soy sauce
1 tsp dark soy sauce
1/2 tbsp Chinese cooking wine
1 tsp sesame oil
1/2 tbsp corn flour
few dashes of white pepper
coriander as garnish
Instructions
1. Combine all ingredients (except coriander) in a large bowl and chill in fridge for at least half hour before cooking.
2. Transfer the chicken mixture into a steaming dish and steam over high heat for 15 minutes or till chicken is cooked through.
3. Garnish with coriander and serve.
Bring on the ginger! (And for that matter, the rest of the ingredients.) Love this dish. Looks easy and delish.
Gina
How did you do the sauce? I’m assuming it’s not used and repurposed marinade!
Hello Sarah, you can just refer to the recipe to find out more. Cheers.