Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, steamed chicken in ginger sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. Meanwhile, stir together the ginger, oil, scallions, and salt. Making my Chinese steamed chicken with ginger scallion sauce Prep the chicken.
Steamed Chicken in Ginger Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Steamed Chicken in Ginger Sauce is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have steamed chicken in ginger sauce using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Steamed Chicken in Ginger Sauce:
- Prepare 350 g Chicken Meat (skinless, boneless, cut into pieces)
- Get Marinade;
- Prepare 40 g Ginger (finely chopped)
- Get 1 tsp Salt
- Get Sauce (mix well in a bowl);
- Get 1 Tbsp Light Soy Sauce
- Take 1 tsp Sesame Oil
- Take 1 tsp Rice Vinegar
- Prepare Starch Solution (mix well in a bowl);
- Get 1 tsp Corn Flour
- Take 1/3 cup Water
- Prepare Stir Frying;
- Prepare 20 g Garlic (finely chopped)
- Take 20 g Ginger (finely chopped)
- Prepare 30 g Red Chilli (julienned)
- Make ready 30 g Carrots (julienned)
- Get 2 Tbsp Cooking Oil
- Make ready Garnish;
- Get 20 g Spring Onions (cut lengthways)
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Meanwhile, stir together the ginger, oil, scallions and salt in a bowl. When the chicken is done, drizzle it with the soy sauce and sesame oil, and serve. Pass the scallion-ginger sauce at the table, or divide it into four small bowls for dipping.
Instructions to make Steamed Chicken in Ginger Sauce:
- Marinade the chicken in salt and ginger for 30 minutes or more.
- When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken.
- In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well.
- Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies.
- NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments.
This steamed chicken with ginger and shallot (spring onion/scallion) sauce is a popular and easy to make Chinese home cooking dish that utilises the Cantonese classic multipurpose sauce made with ginger and shallot. The main ingredients for marinating the chicken are the oyster sauce, light soy sauce, sesame oil, Chinese rice wine, and ginger. The first three are quite standard for marinating, but ginger is particularly suitable for marinating chicken and beef. Steamed dishes are simple, quick and always tender in texture. For poached version, please check white cut chicken.
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