EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
STEAMED CHICKEN BREAST
Chicken breast are too often dry and rubbery. The risk of overcooking is always high. However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try.
Provided by ongwienkai1980
Categories Chicken Breast
Time 40m
Yield 800 grams, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 88, Sodium 415.5, Carbohydrate 6.7, Fiber 0.6, Sugar 1, Protein 30.9
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
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