Foodie

Saturday, December 27, 2008

Country-Style Steamed Chicken



Steaming meat dishes is one of my favorite ways of cooking, cos, not only is it healthy, it is so fast to prepare. This dish gets cooked when the rice is ready.




Ingredients:
2 chicken legs - chopped into bite-size
3 - 4 dried shitake mushrooms - wash, soak and cut into slices
1/2 cup dried cloud ear - wash, soak and drain
1/2 cup dried lily buds - wash, soak and tie into a knot
1 tbsp fragrant oil - shallots or garlic
Marinate:
2 tbsp soya sauce
1 tbsp shaoxing/hua tiau wine
1 tsp ginger juice
1 tbsp oyster sauce
1 tbsp tapioca starch/cornstarch
1/2 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Method:

Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.

Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.

Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.






Serves

9 comments:

FooDcrazEE said...

that is simple and tasty . . .still like herbal steam chicken myself . . .though urs was a common among the household here. Anyway, home cook meal the BEST ever . . . . Merry Xmas and a Happy New yEar

Ana Powell said...

Lovely and simple.
Best wishes for 2009
Ana x

Anonymous said...

Season's Greetings

Thanks for sharing
a healthy-steamed-
delicious and simple recipe, more of such please, BTW are
frozen white fish of generally sufficient
quality suitable for steaming 'cos fresh white fish
are kinda pricey
in UK.

lilyng said...

anonymous

i am living thousands of miles from the coast, so i have depended on frozen fishes. as a matter of fact they are very good even for steaming. Of course the froze-bite ones are no good eats

pigpigscorner said...

I like steaming too, really convenient and fast.

Merry Xmas & A Happy New Year!

robyn said...

wait, you mean put the chicken with the bowl on top of the rice or add the chicken straight on top of the rice?

lilyng said...

robyn

yes, you would have to catch the steam before the rice cooker function turns to warm. Use a wide dish, the chicken will spread out more and get cooked easier than in a bowl of which they will be piled up.

Phy said...

Hi Lily,

This is a wonderful recipe. I tried it last night. You can see the picture of the dish in my blog: http://vins-dinners.blogspot.com/

Martin said...

Hi Lily,

I was recently introduced to your blog by my sister and I'm loving everything I see!

Your recipes are so authentic, unlike a lot of the bastardised "Chinese" dishes they serve here in Sydney.

My late grandmother used to make this exact dish, and my mother still makes it today. Maybe i'll surprise her by whipping up this dish one day.

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