Flavourful Steamed Chicken Breasts Or Turkey Or Salmon Recipes

Steps:

• Open up the chicken breast by cutting a pocket in the underside of the breast.
• Stuff the pocket with ginger, garlic lemon zest, chilli flakes, salt, pepper and thyme.
• Season the top side of the chicken breasts with salt and pepper as well.
• Wrap the chicken breasts tightly in cling film and then steam them for about 25 minutes.
• To check whether the breasts are cooked you need to unwrap one and make a cut into the underside of the breast to check that the meat is cooked through. If not, re-wrap and put back into the steamer for another 10 minutes or so.

Steps:

• Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
• Soak dry mushroom in fridge for one night.
• Crush garlic clove with a chopping knife to remove skin.
• Fry garlic in 100ml of oil until golden brown. Sieved out when done.
• Cut mushrooms into thin slices. Squeeze out water.
• Allow mushrooms to absorb the sauce of scallop.
• Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
• Give a good press and mix well.
• Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
• Julienne cut red chilli pepper.
• Spread chilli pepper on top evenly.
• In a large wok with steaming rack, add water and bring it to boil.
• Steam mushrooms and wood ears in a plate.
• Cover and steam for 10 minutes.
• Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
• Cover again and steam for another 10 minutes.
• Serve with fried garlic as desire.