Steamed Spicy Chicken Recipes

Steps:

• Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
• Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
• Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
• Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
• Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
• Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
• Serve chicken with hot cooked rice and garnish with cilantro.

Steps:

• Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

Steps:

• Steam chicken:
• Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.
• Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
• Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.
• Make sauce:
• Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chiles and stir-fry 15 seconds. Add cilantro and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute. Transfer to a bowl.
• Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.

Steps:

• Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
• Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
• Place layers of green vegetables over the bottom.
• Cover with chicken mixture.
• Top with thick coconut cream.
• Garnish with coriander springs.
• Steam for 20 to 30 minutes.

Steps:

• To make Spice paste: soak the chillies in hot water for 30 minutes or until soft; drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor.
• Combine the coconut cream, brown sugar, fish sauce in a large bowl. Add the spice paste and stir together until well combined.
• Stir in the chicken strips.
• Select a round heatproof serving dish which will fit into a large, deep pan. Put the spinach onto the serving dish. Spoon the spicy chicken mixture over the spinach.
• Place a saucer or rack on the base of the pan and pour enough boing water to cover it. Place the dish on top of the saucer or each, cover the pan with a tight fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked.
• Check from time to time that there is enough water in the pan.
• Serve with rice.