Skip to main content
logo
Food Advertising by

Steamed Ginger Chicken



A quick and simple to cook country-style dish ~ Steamed Ginger Chicken, made more easy with prepared ginger paste bought from the wet market in Kg. Simee.



                                      
Chop up the free-range chicken into bite size pieces, marinate with all the ingredients, let rest for about half an hour.
This is the prepared ginger paste, enough for 1 chicken, 160 gm for just  2 ringgit .



Serve this dish hot with rice ....... mix in some rice with the gravy and it's just wonderful, most suitable for  cool weather.

Ingredients
  • 800 gm free range chicken, chopped into bite size
  • 160 gm ginger paste
  • 2  tsps cornflour
  • 2  Tbsp water
  • 3/4  tsp each of - sugar and dark soya sauce
  • 1  tsp each of  - salt and light soya sauce
Preparation
  1. Mix in all the ingredients with the ginger paste.
  2. Marinate the chicken pieces with the mixed ginger paste.  Set aside for about half an hour.
  3. Heat up the steamer with water and once rapidly boiling, steam the marinated chicken for about 20 mins. or until the chicken is cooked through.
  4. Garnish with coriander or chopped spring onions.
  5. Serve hot with rice.


                           

Comments

  1. Ginger sounds great to me especially in winter. It makes everything so much more comforting.

    ReplyDelete
  2. Quick easy and delicious indeed! How wonderful to be able to get ginger paste like that!

    ReplyDelete
  3. This is so good with rice! Prepared ginger paste is really handy!

    ReplyDelete
  4. This is my type of homey dish! I haven't made the dish for ages...almost forget how delish it shall taste!

    ReplyDelete
  5. pe, thanks for dropping by. Yes ginger is most welcome in winter.

    3 hungry tummies, pigpigscorner
    Yes, they come in very handy indeed and this ginger paste is versatile too, can substitute with fish as well.

    Angie, perhaps it's time to get cracking!

    ReplyDelete
  6. This is a pure clean dish! Love the heavy ginger flavour but not my kids. =o( Hope you're having a wonderful day.
    Chers, Kristy

    ReplyDelete
  7. Ginger paste here is costly so I make my own. Prepared this dish not long ago, added some sesame oil and wine and it tasted delicious

    ReplyDelete
  8. Kristy
    Most kids don't like ginger must admit.

    Rotterdam ICON
    Making your own is not that difficult, cook more and store it in a bottle and keep refrigerated.

    ReplyDelete
  9. This is a perfect dish. I always like to add minced ginger or ginger juice in the chicken. Just love the flavor of ginger.

    ReplyDelete
  10. yum yum yum just made this dish with your recipe but i used a wok instead :). SO YUMMY! thank you

    ReplyDelete
  11. Anncoo
    I like this ginger paste, eat with 'pak cham kei' is also yummy!

    Ann
    Thanks for visiting. Cooking it is also delicious.

    ReplyDelete
  12. I love this type of steamed chicken.
    Simple and delectable!!

    ReplyDelete
  13. Sometimes the simplest dishes turn out to be the tastiest and healthy too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.