Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes