Tuesday, 8 September 2009

Steaming to Preserve Natural Taste of Ingredients

Be it cooking for yourself or for your family members, this Steamed Ginger Chicken is a healthy alternative and succulent dish that can be enjoyed by all.
Importantly, ingredients for steaming ought to be fresh and simple as the steaming process is utilized to ensure the natural tastes of the ingredients are maintained.

This dish is best served with warm rice. As a child, this was one of my favourite dishes as I would "flood" my bowl of rice with the flavourful gravy. Eating the chicken itself was secondary!!

Ingredients (Serves 2)
1 pcs Chicken drumstick & thigh
1 inch Ginger, sliced
1 tbsp Chinese Shoaxing Cooking Wine
1/2 tsp Sesame Seed Oil
1/4 tsp Salt

1. Using the wok, fill it with about an 2 inches of water. Insert steaming rack. When it starts boiling, bring it down to a simmer.
2. Rub salt onto Chicken.
3. Place Chicken into heat-proof or metal plate that is deep enough. Add Ginger slices, Sesame Seed Oil & Cooking Wine. I substituted this with brandy to give it a more robust flavour, hence the darker coloured gravy.
4. Place plate with Chicken & ingredients onto steaming rack. Cover wok and cook for about 15 minutes.

5. Serve.



TIP: Using a fork or small knife, if it pierces through the Chicken easily, then it is cooked.

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