Steamed Chicken Breast Recipes

EASY STEAM CHICKEN

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.

STEAMED CHICKEN BREAST

Steps:

• Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
• Soak dry mushroom in fridge for one night.
• Crush garlic clove with a chopping knife to remove skin.
• Fry garlic in 100ml of oil until golden brown. Sieved out when done.
• Cut mushrooms into thin slices. Squeeze out water.
• Allow mushrooms to absorb the sauce of scallop.
• Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
• Give a good press and mix well.
• Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
• Julienne cut red chilli pepper.
• Spread chilli pepper on top evenly.
• In a large wok with steaming rack, add water and bring it to boil.
• Steam mushrooms and wood ears in a plate.
• Cover and steam for 10 minutes.
• Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
• Cover again and steam for another 10 minutes.
• Serve with fried garlic as desire.

SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS

Steps:

• Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
• Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
• To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
• Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.