Steamedchicken Recipes

Steps:

• Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
• Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
• Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
• Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
• Thicken the stock with cornflour and season if necessary.
• To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

Steps:

• Mix the siy sauce, honey and chill together in a shallow bowl. Add the chicken pieces, then place in a bamboo steamer. Cover and sit over a pan of boiling water for 10 minutes.
• Cut the pak choi into 12 cm lengths and halve the mushrooms. Toss together and place in the second layer of the bamboo steamer. Scatter the bean sprouts and salad onions over the top.
• Lift the steamer containing the chicken off the top of the pan and sit the vegetable tier underneath - it is crucial that the vegetables sit beneath the chicken otherwise the juices that they release will fall into the bowl holding the chicken and dilute the soy dressing.
• Return the bamboo stack to the pan and continue to steam for a further 3-4 minutes until the vegetables are tender but still crispand the chicken is cooked through.
• Serve the bamboo steamer stack at the table with some boiled rice, and allow guests to help themselves.

Steps:

• Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
• Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
• Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.

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:

• Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
• Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
• Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
• Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
• Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
• Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
• Serve chicken with hot cooked rice and garnish with cilantro.