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
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