Skip to main content

Ginger bean paste steamed chicken ~ 姜豆酱蒸鸡


Steaming is a very popular method of cooking in Chinese households.  It's fuss free and no oily pots or wok to clean up.   Adding cornstarch to the marinade before steaming helps to give the chicken a smooth texture and the brothy sauce goes very well with white rice.


Ginger bean paste steamed chicken ~  姜豆酱蒸鸡

Ingredients
500 gm kampong/free range chicken, cut into bite size
50 gm ginger, chopped
3 shallots chopped
2 tsp preserved bean paste
2 tsp light soya sauce
1/2 tsp sugar, 1/4 tsp dark soya sauce
3 tsp cornflour
1/4 cup water 
Spring onions and chillies to garnish


Method
Blend the chopped ginger, shallots with 1/4 cup water
Pour out and mix in the bean paste, sugar, light & dark soya sauces
Mix in the cornflour
Season the chicken with the above marinade for a few hours, 
preferably overnight
Arrange on a plate and steam till chicken is cooked and tender
Garnish with spring onions and chopped chillies
Serve





Comments

Popular posts from this blog

Minced meat noodles

This quickie noodle dish works well as a one-dish meal.  I used fresh flat egg noodles, added a bit of mushrooms, meat, beans,  Chinese sausage and tadaa.....a meal is ready for a hungry soul!

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.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.