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
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
1/2 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil and cornstarch
- Combine chicken with seasoning and preserved cabbage. Stir well and marinate for at least 20 minutes.
- Arrange marinated chicken onto a steaming platter, sprinkle ginger, garlic and chilli on top.
- Steam over medium high heat for 20 minutes [I used an electric steamer].
- Remove and garnish with spring onions. Serve with rice.
I'm submitting this post to Cook Your Books #13 Event hosted byJoyce of Kitchen Flavours