Wednesday, 19 August 2015

Easy Chinese Style Steamed Chicken

Remember the Easy Roasted Chicken I posted a few days back? If you haven't seen that visit my post here.  The recipe was so simple and easy to make, there was nothing fancy and no special trick necessary. The same is true with this recipe. All it requires is a pot where you can submerge your whole chicken overnight.  The same pot can also be used to boil the water needed to give this bird a steam bath.  And of course the steaming tray. If you don't have that, be creative,  just place some sticks on top of your pot just sturdy enough to carry the wait of the bird, then cover with foil.

This chicken, though the recipe requires only a few ingredients, the resulting steamed bird turned out to be a capital D-E-L-I-C-I-O-U-S and very F-L-A-V-O-R-F-U-L.  My mami often makes steamed chicken before.  She used to marinate the bird in pineapple juices and steam them in the same pineapple juice.  Before having a pressure cooker (yes she is using pressure cooker to steam the bird)  she just made use of makeshift steamer and steaming tray using our big "silyasi"  or stainless frying wok and sticks she picked up from our backyard, weaved them together to make them sturdy enough to carry the bird's wait. She'd be lucky if she had bamboos for the same purpose. The most important thing is, the bird get's steamed and not boiled. Make sense, right?

If you are on a diet, you should try this to make a delicious yet healthy meal for you to enjoy. Dieting should not connote eating boring and tasteless food.  For those people saying this to me, "I thought you're on a diet? Why are you cooking so many delicious food?"  PLl-leeeaazee  Let me say it again, healthy food should not necessarily be boring and bland.  We eat healthy, we eat delicious.  So suck it up people (evil grin) 

By the way, if you have noticed, I often use low sodium salt and low sodium soy sauce in most of our recent recipes,  well, they wouldn't give you the same taste as using the real thing so either you use the regular salt or soy sauce but reduce usage or stick to the low sodium what not (evil grin)



Chicken -  1 whole
Ginger, thinly sliced - 1 thumb size 
Green onions leaves - 2 stems

Low Sodium Soy Sauce - 3 tbsp
Oyster sauce - 2 tbsp
Black pepper Powder 

Brining Solution:

Water enough to submerge the chicken
Low Sodium Salt - 4 tbsp
Sugar - 2 tbsp

Cooking Procedure :

1.  Wash and drain the chicken
2.  Brine the chicken:  Dissolve the salt and sugar in water then submerge the chicken in it. Soak for at least 8 hours.
3.  Mix the soy sauce, oyster sauce, and black pepper powder.  Set aside

4.  Drain the chicken and pat dry.  With the soy sauce mix, rub the skin and the meat under the skin, and the cavities of the chicken. Set aside for at least an hour
5.  Boil water in a double boiler  
6.  Arrange chicken on a steaming plate placing the chicken breast-side up

7.  Steam for at least 40 minutes or  until the juices coming out of the chicken when poked run clear

© myFresha-licious (19August2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment