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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou