Quick & Easy

White steamed chicken

Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.
white steamed chicken



1.Pour 2 cups water into 2.5-litre (10-cup) rice cooker; place steamer basket in cooker.
2.Quarter 4 of the onions lengthways; place in steamer basket. Rub chicken pieces with oil; season. Place chicken and ginger in basket; secure lid. Cook about 40 minutes or until chicken is cooked.
3.Meanwhile, make green onion and ginger sauce. Heat the oil in a small saucepan over high heat. When hot (but not smoking) remove from heat; stir in the remaining ingredients.
4.Cut remaining onions lengthways into thin strips. Serve chicken drizzled with soy sauce; sprinkle with onion and coriander. Serve with sauce.

If the steamer basket is large enough, you could steam a 1.6kg (3¼-pound) whole chicken; place it breast-side down in the basket and cook for 55 minutes. You may need to add a little more water to compensate for the longer cooking time.


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