Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, steamed chicken in ginger sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Steamed Chicken in Ginger Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Steamed Chicken in Ginger Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have steamed chicken in ginger sauce using 19 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Chicken in Ginger Sauce:
- Make ready 350 g Chicken Meat (skinless, boneless, cut into pieces)
- Take Marinade;
- Make ready 40 g Ginger (finely chopped)
- Get 1 tsp Salt
- Make ready Sauce (mix well in a bowl);
- Make ready 1 Tbsp Light Soy Sauce
- Prepare 1 tsp Sesame Oil
- Make ready 1 tsp Rice Vinegar
- Prepare Starch Solution (mix well in a bowl);
- Get 1 tsp Corn Flour
- Prepare 1/3 cup Water
- Prepare Stir Frying;
- Prepare 20 g Garlic (finely chopped)
- Get 20 g Ginger (finely chopped)
- Get 30 g Red Chilli (julienned)
- Prepare 30 g Carrots (julienned)
- Make ready 2 Tbsp Cooking Oil
- Get Garnish;
- Make ready 20 g Spring Onions (cut lengthways)
Instructions to make Steamed Chicken in Ginger Sauce:
- Marinade the chicken in salt and ginger for 30 minutes or more.
- When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken.
- In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well.
- Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies.
- NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments.
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