Steamed chicken is perhaps one of the easiest and quickest dishes one can attempt at home, especially if you have a pressure cooker at the ready.
It only takes about 20 minutes to conjure up this hearty meal. While most recipes tend to use chicken thigh pieces for its tenderness, you can still opt to use other parts of the bird too.
What’s more, the steaming process will also produce a warm batch of chicken soup that will go well with the steamed chicken and juicy shiitake mushrooms.
Ingredients
- 2 chicken thighs with drumsticks (1/4 chicken, dark cut, skin on)
- 4 to 5 shiitake mushrooms, sliced
- 2.5 cm ginger, cut in strips
- 1/4 teaspoon of salt
- 2 teaspoons soya sauce
- 2 teaspoons chicken cooking wine (optional)
- 1 tablespoon goji berries
- A handful of cilantro
Condiments
- 2 to 3 stalks spring onion
- 2 to 3 cloves garlic
- 1/2 teaspoon sesame oil
- 2 tablespoons vegetable oil or olive oil
- A sprinkle of salt
Method
- Prepare the condiments by chopping them up finely.
- Next, rub the chicken pieces with some salt and place along with all other ingredients (except cilantro) in the pressure cooker.
- Steam in pressure cooker for 10 minutes on high pressure (or 30 mins in a normal steamer).
- Top the chicken with cilantro and enjoy with steamed rice.
Read the original recipe here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.