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Steamed Chicken

A tender piece of dish, which retains all the true essence of the chicken.

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Serves (4 to 5)

 

Ingredients (A)

1 tablespoon

2 tablespoon

As necessary

 

Ingredients (B)

1 small piece

 

 

 

Ginger (paste)

Garlic (paste)

Salt

 

 

Fresh Chicken

 

 

Steaming Method

 

1. If you prefer steaming, coat and spread the Ingredients (A) evenly onto the exterior of the chicken and leave it out for 20 minute or so and then steam it.

 

Boiling Method

 

1. Boil the Ingredients (A) for 8 minutes in a pot, then add in the Ingredient (B).

2. Do not add in excess salt, because you need to add the Soya Sauce later.

3. Once the Ingredients (B) is added into the water, the water level should cover the chicken fully, then cover the pot and cook it in a low flame till cooked.

4. Once the chicken is cooked, take it out and put it into a large bowl and cool it under running water for few times.

5. Then take the chicken out from the water and hang it till the water drip off.

6. Cut and serve with chicken soya sauce. (Refer to recipe below)

 

* Handle the chicken gently.

* Beware; the chicken should not be overcooked in step 3.

* Place a tray under the chicken when hanging so as to catch the drippings.

 

 

Soya Sauce for Chicken

 

 

2 tablespoons

3 tablespoons

teaspoon

teaspoon

1 tablespoon

 

Soya Sauce

Warm Water

Monosodium Glutamate (If necessary)

Sugar

Sesame Oil

 

 

 1. Add the Ingredients into a bowl, and mix them till the sugar dissolves.

 

* If you think the Soya Sauce for Chicken is too salty, add in warm water.

 

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Steamed Chicken.