Steam Chicken with Ginger
To take steam chicken a step further, here's a classic steam chicken with ginger and spring onions. It is so flavorful and tasty and if you add some veggies as shown in the video, it can become a one dish meal. I made this into a low carb version and the whole family members devoured the whole plate without knowing it haha... Now, we all know that regular soy sauce contains wheat and sugar so I replaced it with liquid aminos and low carb natural sweetener. The rest of the ingredients are fine so you would hardly notice any difference. The free-range chicken shown in the video is 1.9 kg so please adjust the recipe accordingly with the size of your chicken. Again, the steaming process is very important so for this plate of chicken, it takes 20 mins to steam at high heat and it will be perfectly cooked. After steaming, you will find some liquid or soup produced which is actually natural chicken stock. Typically, cornstarch is added to thicken the sauce, but I eliminated this step. The soup is more runny but so flavorful and tasty especially with the addition of Shaoxing wine and sesame oil so you can enjoy every drop of it.
1. Chop the chicken into bite sized pieces (I got my vendor to do this). Clean, pat dry and set aside.
2. In a pan, add sesame oil, coconut oil and minced garlic. Stir fry for a while then add the minced ginger and stir fry until fragrant.
3. Add the liquid aminos, salt, sweetener and mix for a while. Then add the chopped spring onions and stir fry until fragrant.
4. Pour the ginger mixture onto the chicken, mix well to combine and marinade for 30 mins to 1 hour. Transfer to a steaming plate and spread chicken into a single layer.
5. Bring water in the wok to a boil then place the plate onto the rack. Steam at high heat for 20 mins.
6. Turn off heat, remove cover and drizzle with Shaoxing wine and sesame oil. Adjust taste accordingly.
7. Remove plate and steam the veggies for 5 mins.
8. Garnish the steamed chicken with spring onions and goji berries.
9. Decorate the green veggies around the plate.
10. Serve hot.
n/a
