Jing Kai (Steamed Chicken)

This slideshow requires JavaScript.


Ready : 40-45 mins [Prep : 10 mins † Cooking : 35 mins † Not Inclusive Of Marinating Time]
Serve :  4 with other dishes
Generic :  Steam
Level :  Easy
Idle :  35 mins Printable Recipe.


Clean Succulent Chicken With Light Savory Gravy

Tender and succulent is the name of the game. Plain and simple, yet easy to prepare, “Jing Kai” (Steamed Chicken); is a dish made for the young as it comes with lots of light savory gravy. Most Chinese households probably have their own little twist to make this classic chicken dish uniquely theirs. The key is the timing of steaming – just fully cooked so as to preserve the tenderness of the meat. Here’s The Viand’s take on Jing Kai (Steamed Chicken).

IngredientS

 

MAIN :

  • Chopped chicken – bite size, Ginger strips, Chopped Garlic, White Pepper, Oyster sauce, Sesame oil, Light Soy and Shaoxing Wine. Yok Chok (Solomon’s Seal Rhizome) and Kei Chi (Wolfberry) – both soaked in hot water.

MethoD

 

  • Step 1 : Start by marinating the Chicken the Chicken with all the Ingredients except the Yok Chok (Solomon’s Seal Rhizome) for at least a couple of hours. Placed the Yok Chok underneath the chicken and steam for at least 30-45 mins (depending on the heat and size of the Chicken). When the meat starts to shrink from the bone, it’s cooked !!

EnD
Copyright © 2014 The VianD · All Rights Reserved

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s