Steamed Chicken With Cilantro Oil 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.

TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL

Steps:

• In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
• As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
• Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
• Slice chicken and serve with brown rice and cilantro-scallion oil.

STEAMED CHICKEN WITH CILANTRO OIL

Steps:

• Purée the ginger in a food processor. Place the purée in a piece of cheesecloth and, over a bowl, twist it to extract as much juice as possible -- you should get 2 teaspoons. Discard the pulp. Stir lime zest into the juice.
• Gently peel back the skin on the pieces of chicken and rub the ginger-lime mixture over the meat. Replace the skin and pat it into place. Tie the wings to the breasts with kitchen twine. Let the chicken marinate at room temperature for 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the cilantro and cook for 30 seconds, then transfer to a bowl of ice water. Drain and pat dry. Put the leaves in a food processor, add 1/4 cup of the olive oil and pulse to a paste. With the processor running, add the remaining 3/4 cup oil. Season to taste with salt.
• Bring 4 cups of water to a boil in the bottom of a steamer. Place the chicken in the top of the steamer basket, cover and steam until the chicken is nearly done, about 20 minutes. Transfer the chicken to a rack to dry.
• Heat the grapeseed oil in a large skillet over medium heat until it is hot but not smoking. Brown the chicken on one side, then season it with salt and pepper, turn and brown it on the other side, seasoning it again.
• To serve, place the chicken in the center of four serving plates (preferably white). Surround each serving with 1 1/2 tablespoons of the cilantro oil. (Reserve extra oil for another use.)

LEMONGRASS-STEAMED CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper.
• Put oil in a deep skillet over medium high heat.
• Spread the lemongrass in the skillet.
• Cover.
• When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
• Turn the heat to medium, cover.
• Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
• Discard the lemongrass and serve the chicken with lime wedges and cilantro.

STEAMED CHICKEN WITH XIAO FAN'S SPECIAL SAUCE

Steps:

• Steam chicken:
• Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.
• Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
• Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.
• Make sauce:
• Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chiles and stir-fry 15 seconds. Add cilantro and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute. Transfer to a bowl.
• Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.