Steamed Chicken in Ginger Sauce. This is a typical Chinese dish found in restaurants, take away meal boxes and even pre packed meal in some grocery It comes with a very unique dipping sauce which matches the juicy flavor of the meat. To make this sauce, you do nothing more than mince ginger and combine it with chopped scallions, oil, and plenty of salt. The process is a tiny bit faster and easier if you That's why I've stuck with steamed chicken breasts in the basic recipe; only steamed white fish would showcase the sauce more.
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor.
Set up your steamer, or place a rack inside a wok or other deep pan.
Try Sticky Ginger Soy Glazed Chicken, Steamed whole tilapia with ginger and soy sauce, and Steamed Asparagus with Ginger Garlic Sauce for similar recipes.
You can cook Steamed Chicken in Ginger Sauce using 19 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Steamed Chicken in Ginger Sauce
- It's 350 g of Chicken Meat (skinless, boneless, cut into pieces).
- You need of Marinade;.
- It's 40 g of Ginger (finely chopped).
- It's 1 tsp of Salt.
- Prepare of Sauce (mix well in a bowl);.
- Prepare 1 Tbsp of Light Soy Sauce.
- Prepare 1 tsp of Sesame Oil.
- Prepare 1 tsp of Rice Vinegar.
- You need of Starch Solution (mix well in a bowl);.
- You need 1 tsp of Corn Flour.
- Prepare 1/3 cup of Water.
- You need of Stir Frying;.
- Prepare 20 g of Garlic (finely chopped).
- Prepare 20 g of Ginger (finely chopped).
- You need 30 g of Red Chilli (julienned).
- Prepare 30 g of Carrots (julienned).
- It's 2 Tbsp of Cooking Oil.
- Prepare of Garnish;.
- It's 20 g of Spring Onions (cut lengthways).
Rub the skin with the soy sauce. Prepare a steamer and heat over high heat. Remove the chicken to a chopping board. Reserve the gorgeous stock in the wok for gravies and sauces.
Steamed Chicken in Ginger Sauce step by step
- Marinade the chicken in salt and ginger for 30 minutes or more..
- When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken..
- In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well..
- Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies..
- NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments..
Drizzle with the sauce and garnish with the remaining spring onions. Great served with oyster or chilli sauce for dipping, boiled rice and steamed. The resulting sauce for this poached chicken is actually very similar to a traditional scallion ginger sweet soy sauce mixture usually served over Cantonese steamed fish (see our recipe for steamed whole fish here), so I like to think it pleases the Cantonese palate as well. How to turn chicken, ginger, scallions, garlic, soy sauce, and kecap manis into Grandma's delicious Chinese chicken in ginger and soy sauce. There are not many ingredients needed to prepare this dish, and from the title, one can surmise that chicken, ginger, and soy sauce are involved.
