This recipe is so simple, it's ridiculous. I make this whenever I've binged on too much rich food. The Chinese prize dark chicken meat for its flavour; I substitute chicken breast as a matter of personal preference. It really doesn't matter because you're steaming the chicken, so any concerns about the meat drying out are moot.
You'll need:
- Chicken meat, 2 breasts or 8 thighs, bone in or out
- Fresh ginger, minced, 1 cubic inch knob
- Fresh garlic, minced, 1 clove
- Sesame oil, 1/2 tsp
- Lite soy sauce, 1 tbsp
- Black bean & garlic sauce, mashed, 1 tsp
Put all the above ingredients in a container that will fit into your steamer. Really, that's it. Just mix the whole lot in a container. Steam for about 15 - 20 minutes unti chicken is cooked through. If your chicken is packed in tightly together, it may take longer.
Now, for a bit of freshness, I make this topping to spoon over the chicken:
- Fresh ginger, minced, 1 cubic inch knob
- Spring onions, finely chopped, 1-2 sprigs depending on your taste
- Canola oil, enough to cover
Mix the whole lot together. Again, just that simple.
Eat this with a plate or bowl of steaming jasmine scented long grain rice and feel all better.
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