White steamed chicken
Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.
- 45 mins cooking
- Serves 4
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Ingredients
White steamed chicken
- 6 green onions, trimmed
- 4 chicken drumsticks (750g)
- 4 chicken thigh cutlets (750g)
- 2 teaspoon sesame oil
- 10 centimetre piece fresh ginger (50g), sliced thinly
- 1 tablespoon japanese soy sauce
- 1/4 cup loosely packed fresh coriander leaves
- 1/4 cup (60ml) peanut oil
- 5 green onions, sliced thinly
- 8 centimetre piece fresh ginger (40g), grated
- 1 teaspoon salt
Method
White steamed chicken
- 1Pour 2 cups water into 2.5-litre (10-cup) rice cooker; place steamer basket in cooker.
- 2Quarter 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.
- 3Meanwhile, 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.
- 4Cut remaining onions lengthways into thin strips. Serve chicken drizzled with soy sauce; sprinkle with onion and coriander. Serve with sauce.
Notes
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.
