Steamed Chicken With Ginger & Spring Onion
As we head into fall; this is the perfect healthy, comforting, light but deliciously flavoured dish. It's something I often make when I have dinner guests because everyone likes it and it goes great with a number of side dishes and rice (it's also not too complicated or time consuming). This is a Cantonese dish that's both my husband and I's frequent go-to when we don't know what to eat. Steaming is a big part of Cantonese cuisine and I've come to love this healthy way of cooking that gives a very delicate taste.
You will need some sort of steaming device. We just use our wok (it's dual purpose!) with this metal platform thing. You could also use a steamer if you have one. You basically need something big with a lid that you put water into.
Serves 4-6. Prep time: 10 minutes, cook time: 30 minutes, total: 40 minutes
- 4 large boneless chicken breasts (you can also use boneless dark meat if you prefer)
- 1 large bundle green Onion, chopped thin and long
- some salt
- 1 tsp of Chinese cooking wine (Shaoxing)
- 1 tbsp soy sauce (If making Gluten-free be sure to use GF soy sauce)
- 1 ginger, thinly chopped
- 1/2 teaspoon
- 1 tbsp vegetable oil
1. Slice the green onions thinly (in a long way). Smash the ginger first to allow the juices to flow, then slice it thinly too.
2. place the chicken on the pan, pour the Chinese cooking wine, pinch of salt, and a bit sliced ginger on top of it.
3. Add some water to the bottom of the pot and bring it to a boil.
4. Place the pan of chicken on a platform above the water, cover and steam for 15 minutes.
5. Take out the chicken with tongs (it's crazy hot, be careful!) and set it aside to cool down for 10 minutes.
6. Collect a small bowl of the water left at the bottom of the pan (chicken essence water).
7. Make the sauce- in a small pan add 1 tbsp of vegetable oil and wait until it's really hot. Then add the ginger, spring onion and a pinch of salt. Fry this and keep stirring for 1 minute. Take it off the stove and set it aside.
8. After the chicken has cooled, gently slice it.
9. Mix the soy sauce and chicken water together and pour it over the chicken.
10. Add the onion/ginger mixture on top
This method of cooking makes the chicken so tender and juicy and it doesn't taste heavy at all. Serve it with your favourite veggies and rice or potatoes. I like to do it with some roasted veggies (because it's to cook at the same time in the oven while you're using the stove), a quickly stir fried veggie (in the wok once the chicken is done), and some steamed rice.
You can change it up with the sides you serve with this chicken (different veggies, rice or potatoes), and I love making extra of everything, then creating different rice bowls for lunch for the next days after (just add a few new veggies, or avocado, hummus, etc).