Monday, March 8, 2010

Steamed Chicken/白斩鸡

Making Steamed Chicken at home is very economical. You can buy a kampong chicken at the NTUC supermarket for just $7.00. I learnt this simple and easy method from a cooking program on the TV. There are 2 methods. One is poaching by boiling the chicken in a pot of water.

Today, I'm using the steaming method to make this dish. You may ask... how long does it take to steam it to get a tender and juicy steamed chicken? Last time I always just try my luck. Agak agak lah.:) no more.

Here are the guide.
Chicken weight and steaming time needed
about 1.3kg to 1.5kg Steam for 15 mins to 18 mins
about 1.6kg to 1.8kg Steam for 19 mins to 21 mins


You can use a whole chicken or just chicken parts

Mixture A
Mix 2 tbsp of water with
2 slices of ginger
1 tsp of salt
some spring onion
1 tsp of hua tiao wine

Rub the chicken with the mixture A. Place chicken on a big plate with the mixture A. Place it into the steamer only when water is boiling and then cover it. Steaming on high heat. DO NOT OPEN THE COVER DURING STEAMING. Follow the steaming guide. Turn off the fire when the time is up. BUT DO NOT OPEN THE COVER. Let it stay in the steamer for another 10 Mins. Remove the steamed chicken immediately when 10 mins is up. Transfer to a new plate to stop the cooking process. Use a stalk of spring onion to apply sesame oil onto the whole chicken and then leave to cool. Reserve the stock.

Chop the chicken into small pieces only when it has cooled down. Mix 1 tbsp of Lee Kum Kee Superior Light Soy Sauce with some chicken stock and sesame oil. Pour it over the chopped meat and it is ready to be served.

You can also stir fry some cabbage and carrot, add some chicken stock. The vegetable will taste really good.:)

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