© 2017 Ching He Huang. All rights reserved.

Steamed Chicken With Orange And Ginger Dressing

  1. Serves : 2
  2. Preparation time 15 Minutes
  3. 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

Source from

Ching He Huang Web Site

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
  • Shaosing 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.
Ingredients
  • Boneless chicken thigh 4, skin removed
  • Shaosing 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