Steamed Chicken Recipes

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.

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the port is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.
• Remove the bone from the thigh to the first joint of the leg. Reserve the bones and scraps for the steaming liquid. You can ask your butcher to do this for you. Season the legs, inside and out, with salt and pepper. Lay the legs down, skin-side down. Place 1/4 cup of the cooled filling inside each leg. Fold the meat over the filling and secure closed with a toothpick.
• In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil.
• Place the steamer basket in the steamer. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through, about 20 to 25 minutes.
• Remove the chicken legs from the steamer and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the butter, a little bit at a time. Season with salt, pepper, and lemon juice.
• Slice the boneless part of the chicken leg into 3 slices. Place some sauce on a plate and top with the chicken leg.

Steps:

• Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

Steps:

• Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
• wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
• Slice chicken breasts into halves or thirds and place over the vegetables.
• Salt and pepper the basket contents to taste.
• When the water is boiling, add the basket and cover tightly with a lid.
• After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
• Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

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.

Steps:

• Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
• Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
• Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
• Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
• Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.