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.


                           
Labels:

Comments

  1. peJune 29, 2010 at 2:42 PM

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

    ReplyDelete
  2. 3 hungry tummiesJune 29, 2010 at 4:13 PM

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

    ReplyDelete
  3. pigpigscornerJune 29, 2010 at 7:00 PM

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

    ReplyDelete
  4. Angie's RecipesJune 29, 2010 at 10:44 PM

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

    ReplyDelete
  5. Sokehah cheahJune 29, 2010 at 11:54 PM

    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. My Little SpaceJune 30, 2010 at 1:34 PM

    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. Rottterdam ICONJune 30, 2010 at 2:17 PM

    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. Sokehah cheahJune 30, 2010 at 5:45 PM

    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. ann lowJuly 2, 2010 at 11:45 PM

    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. AnonymousJuly 3, 2010 at 2:10 PM

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

    ReplyDelete
  11. Sokehah cheahJuly 3, 2010 at 5:50 PM

    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. WendyinKK July 4, 2010 at 1:47 AM

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

    ReplyDelete
  13. ShirleyJuly 4, 2010 at 9:07 PM

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

    ReplyDelete
  14. saliesongJanuary 7, 2018 at 1:21 PM

    simply the best

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more