Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, auntie's steamed chicken. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Auntie's Wok & Steam presents an ode to Singapore's tze char food culture with Sze Chuan influences at Andaz Singapore in Bugis, Singapore. See menus, reviews, pictures and make an online. See more ideas about Steamed chicken, Cooking recipes, Recipes.
Auntie's Steamed Chicken is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Auntie's Steamed Chicken is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook auntie's steamed chicken using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Auntie's Steamed Chicken:
- Make ready 1 small whole chicken (preferably free range and corn fed)
- Make ready 1.5 L vegetable or chicken stock
- Make ready 3 medium carrots
- Get 2 medium white onions
- Take 3 cloves garlic
- Take A few cabbage leaves (optional)
- Take 1 green or red pepper (optional)
- Make ready A few birds eye chillis
- Take 1 glass good dry white wine
- Make ready to taste Salt and pepper
- Prepare Half a lemon, peeled
- Take Oregano or majoram
- Prepare 1 tablespoon olive oil
Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Download Steamed chicken stock vectors at the best vector graphic agency with millions of premium high quality, royalty-free stock vectors, illustrations and cliparts at reasonable prices. Chinese steamed chicken with ginger and green onion. I have made this steamed chicken recipe several times this summer.
Instructions to make Auntie's Steamed Chicken:
- It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure - but any vegetables you have to hand will do.
- Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt.
- Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside.
- Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker.
- Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot - beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken.
- Serve with rice or roasted potatoes and vegetables.
- Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal.
Steaming is a really popular cooking method in every Chinese kitchen. Wood Ear Mushroom, Mushrooms, Bamboo Shoots, Tofu, Bean Sprout, Cabbage, Beef, Shrimp, Chicken, Fish Ball, Ham w. Toss chicken in soy sauce, Chinese wine, sesame oil, and water in a Bring steamer to a simmer according to manufacturer's instructions. This steamed chicken is very delicious, and is popular in Southeast Asian countries. normally Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and.
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