Steamed Chicken With Orange And Ginger Dressing

Name: Steamed Chicken With Orange And Ginger Dressing
Prep time: 15 min
Total time: 40 min
Ingredients: 4, skin removed Boneless chicken thigh; 4 tbsp Shaohsing rice wine; 2.5 cm piece, peeled and sliced into matchsticks Ginger; 1 large, sliced lengthways Spring onion; 2 handfuls Baby spinach; 2 handfuls Pea shoot; 1 tbsp Low sodium light soy sauce; 1 tsp Toasted sesame oil; 2 cloves, finely chopped Garlic; 2.5 cm piece root, peeled and finely grated Ginger; 1 medium, seeds removed and finely chopped Red chilli; 4 tbsp Groundnut oil; 2 tbsp Lime juice; 1 pinch Brown sugar; 1/2, cut into segments Orange; 1, finely sliced lengthways Spring onion

Serves : 2
Preparation time 15 Minutes
Cooking time 25 Minutes

per serving

Cals

552.00

Protein (g)

38.10

Carbs (g)

9.40

Sugars (g)

6.30

Fat (g)

40.70

Sat Fat (g)

9.00

Fibre (g)

2.50

Sodium (mg)

442.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

main courses

This is a super healthy and easy recipe. Marinade the chicken in some rice wine and ginger, steam until tender. Then make a bed of spinach leaves or any leaves you like, dress with orange segments, make a tasty zesty dressing, then slice the chicken and place on top and pour the dressing over. Tasty and healthy, modern Chinese cooking never tasted so good. Make sure you use organic chicken thighs (or at least free range) because better quality meat means that the chicken hasnt been pumped with antibiotics or hormones.

Ingredients

Boneless chicken thigh 4, skin removed
Shaohsing rice wine 4 tbsp
Ginger 2.5 cm piece, peeled and sliced into matchsticks
Spring onion 1 large, sliced lengthways
Baby spinach 2 handfuls
Pea shoot 2 handfuls

For the dressing

Low sodium light soy sauce 1 tbsp
Toasted sesame oil 1 tsp
Garlic 2 cloves, finely chopped
Ginger 2.5 cm piece root, peeled and finely grated
Red chilli 1 medium, seeds removed and finely chopped
Groundnut oil 4 tbsp
Lime juice 2 tbsp
Brown sugar 1 pinch

For the garnish

Orange 1/2, cut into segments
Spring onion 1, finely sliced lengthways

Steps

For the chicken: place the chicken in a heatproof bowl (that can fit inside a steamer) and drizzle with the rice wine. Place the ginger matchsticks on top of the chicken, season with salt and drape over the spring onion.
Place the bowl in a bamboo steamer, cover with a lid and steam over a pan of simmering water (making sure the water does not touch the base of the steamer) for 15-20 minutes (depending on the size of the thighs), or until the chicken is cooked through. Check the water level during the cooking and top up with boiling water if necessary.
For the sour and spicy dressing: place all of the dressing ingredients into a bowl and stir to combine.
Remove the bowl of chicken from the steamer. Pour any of the cooking juices into another bowl and set aside. Transfer the chicken to a chopping board and chop into long rectangular chunks.
Place a layer of baby spinach and pea shoots on two serving plates and top with the chicken pieces. Garnish with orange segments and spring onion. Add two tablespoons of the reserved chicken juices to the dressing and mix well, then drizzle the dressing generously over the chicken.

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Ingredients

Boneless chicken thigh 4, skin removed
Shaohsing rice wine 4 tbsp
Ginger 2.5 cm piece, peeled and sliced into matchsticks
Spring onion 1 large, sliced lengthways
Baby spinach 2 handfuls
Pea shoot 2 handfuls

For the dressing

Low sodium light soy sauce 1 tbsp
Toasted sesame oil 1 tsp
Garlic 2 cloves, finely chopped
Ginger 2.5 cm piece root, peeled and finely grated
Red chilli 1 medium, seeds removed and finely chopped
Groundnut oil 4 tbsp
Lime juice 2 tbsp
Brown sugar 1 pinch

For the garnish

Orange 1/2, cut into segments
Spring onion 1, finely sliced lengthways

Steamed Chicken With Orange And Ginger Dressing

per serving

Source from

share this recipe

About the recipe

Ingredients

For the dressing

For the garnish

Steps

share this recipe

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