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Tuesday, June 24, 2014

Steamed Chicken with Preserved Cabbage [Dong Cai]

These days the hot weather is getting unbearable and sweating while cooking in the kitchen is a torture.  I had to change my cooking methods either to boiling, steaming or making salads instead of frying vegetables or meat.

One of the dishes I did using steaming method is this chicken dish.  The ingredients are prepared earlier and kept in the fridge.  It only needs 20 minutes of steaming and you get steaming hot, very tasty chicken for dinner.
The chicken is slightly salty with the preserved cabbage [dong cai] and seasoning but this dish is very appetising with rice.  The gravy is sweet and salty, spread over rice it is delicious.
Recipe Source - Yum Yum Magazine
Ingredients
[serves 4-6]
3 pieces meaty chicken thigh - deboned and cut into pieces
3 tbsp preserved cabbage [dong cai] - rinsed and squeezed dry, coarsely chopped
1 tbsp shredded ginger
1 tbsp chopped garlic
1 red chilli - seeded and chopped
1 stalk spring onions - diced
Seasoning
1/2 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil and cornstarch
 


  1. Combine chicken with seasoning and preserved cabbage.  Stir well and marinate for at least 20 minutes.
  2. Arrange marinated chicken onto a steaming platter, sprinkle ginger, garlic and chilli on top.
  3. Steam over medium high heat for 20 minutes [I used an electric steamer].
  4. Remove and garnish with spring onions.  Serve with rice.


    I'm submitting this post to Cook Your Books #13 Event hosted by 
    Joyce of Kitchen Flavours

    Cook-Your-Books

12 comments:

Phong Hong said...

Kimmy, you have given me an idea what to cook for dinner. But I better go and buy the dong cai first.

Kimmy said...

Hi Phong Hong, I also thought tung chye is only for cooking soup. Using it for steaming meat is good, too.

Lite Home Bake said...

You are right, the heat is just unbearable, got to make easy dishes that don't need sweating it out in the kitchen :) I made a very similar dish for dinner last night, instead of tung chye i steamed it with lap cheong and some shao xing wine, i will try your variation next :)

kitchen flavours said...

Hi Kimmy,
Yeah, the weather is unbearably hot and humid, and now with the haze too!
This is a delicious dish to eat with rice, and easy too. Steaming is indeed the best way to cook without slaving over the hot stove!
Thanks for linking!

Ann Low said...

Hi Kimmy, I love this chicken dish very much. So easy to prepare and cook. Thanks for sharing :)

Luv Sweet and Savory said...

Hi Kimmy, oh yes hot weather ! Aha ! I used preserved cabbage too, similar steam dish but with minced pork instead ... 冬菜蒸猪肉 !

Ivy Sew said...

Hi Kimmy, I love dong chye and love to add to meat dishes. Besides, great for cabbage soup too. Give this a try. This simple steam chicken with dong chye can see me going for 2 bowls of rice! You have a great week ahead and cheers :)

Kimmy said...

Hi Lite Home Bake, chicken tastes good with shaoxing. Flavourful and naturally sweet.

Kimmy said...

Hi Joyce, you're welcome, to avoid screaming in the hot kitchen, I must doing easy cooking only to counter the heat. Ugh!!!

Kimmy said...

Hi Ann, this dish is good with rice or porridge.

Kimmy said...

Hi Karen, yes I used it with minced meat and eggs, too. Simple and easy.

Kimmy said...

Thanks Ivy, tong chye is a versatile ingredient in Chinese cooking. Do give it a try.

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