Delicious And Tender: Mastering The Art Of Steamed Chicken With This Recipe

Steamed Chicken Recipe 1
Steamed Chicken Recipe 1

Steamed Chicken Recipe

Ingredients:

– 1 whole chicken (approximately 1.5 kg)
– 2 stalks of lemongrass, crushed
– 3 cloves of garlic, minced
– 2 tablespoons of ginger, grated
– 2 tablespoons of sesame oil
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce
– 1 teaspoon of salt
– 1 teaspoon of sugar
– ½ teaspoon of white pepper

Cooking Instructions:

1. Clean the chicken thoroughly, making sure to remove any excess fat and impurities.
2. In a small bowl, mix together the minced garlic, grated ginger, sesame oil, soy sauce, oyster sauce, salt, sugar, and white pepper to create a marinade.
3. Rub the marinade mixture all over the chicken, ensuring that it is evenly coated. Allow the chicken to marinate for at least 30 minutes or overnight in the refrigerator for a more flavorful result.
4. Prepare a steamer by filling it with enough water and bringing it to a boil.
5. Once the water has reached a rolling boil, place the marinated chicken onto a heatproof plate or in a heatproof dish.
6. Add the crushed lemongrass stalks into the water in the steamer to infuse the chicken with a fragrant aroma.
7. Carefully place the plate or dish with the chicken into the steamer, making sure it is elevated above the water level.
8. Cover the steamer with a lid and steam the chicken for approximately 45 minutes to 1 hour, or until the chicken is fully cooked and the juices run clear.
9. Check the chicken’s internal temperature with a meat thermometer, ensuring it reaches a minimum of 75°C (165°F) to ensure it is safe to eat.
10. Once cooked, remove the chicken from the steamer and let it rest for a few minutes before carving.
11. Serve the steamed chicken with steamed rice, vegetables, or your preferred side dishes.

Cooking Time:

– Preparation time: 30 minutes (excluding marinating time)
– Cooking time: 45 minutes to 1 hour

Serving Size:

– This recipe serves 4-6 people, depending on portion sizes.