Steamed Chicken
Jointed chicken steamed in its own dish, so nothing it gives off is lost to the water.
Chicken. Not vegetarian — contains chicken.
Ingredients
- 800 g chicken thighs and drumsticks, chopped through the bone
- 10 g dried lily flowers, soaked
- 1 tablespoon goji berries, soaked
- 2 tablespoons ginger, shredded
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 2 spring onions, sliced
Method
- Toss the chicken with the wine, soy sauce, sesame oil, cornflour and salt and leave it 30 minutes. The cornflour is there to thicken what the chicken releases in the dish, since none of it will be poured away.
- Soak the lily flowers 20 minutes, trim the hard ends, and knot each one loosely so they do not tangle.
- Spread the chicken in a shallow heatproof dish in a single layer. A heap steams unevenly and the middle stays raw.
- Scatter the ginger, lily flowers and goji berries over.
- Steam over water at a brisk boil for 25 minutes. The dish sits above the water and never touches it, so what collects in it is chicken juice rather than cooking water — that is the sauce.
- Check a thick piece at the bone. Give it 5 more minutes if there is any pink.
- Scatter the spring onions over and bring the dish to the table as it is.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under China · All recipes