Chicken, Chinese, Quick & Easy, Side Dish

Easy One Plate Steamed Wine Chicken


In this era of extreme busyness, sometimes one can struggle to find time to cook homey healthy meal for the family. Eating out too much is no good ya. The solution? You need a recipe that you can prepare in advance during the weekend, and on the day you need to cook it, you don’t even have to spend 5 minutes in the kitchen. This particular Chinese chicken side dish has that characteristics.

Since it’s so easy, no step-by-step photo is provided. Just chuck everything in a plate and steam it. Steaming is a healthy way of cooking. So, another plus point.

Ready For Steaming
Everything in a plate before steaming.

Easy One Plate Steamed Wine Chicken
Right out of the steamer, after 25 minutes. You can serve as it is with rice and soup.

Easy One Plate Steamed Wine Chicken
Not much to look at but I assure you, it’s yummy.

Easy One Plate Steamed Wine Chicken
This recipe is perfect for lunch box as well. I packed this steamed wine chicken with miso pumpkin soup and rice.


Easy One Plate Steamed Wine Chicken
If your lunch box is made of glass, you can even steam with it. Now, that’s a real time-saver!

Check out the recipe below.

Easy One Plate Steamed Wine Chicken
Adapted from 厨艺天地 (Cooking World) 23rd issue
Serves 2

5-6 pieces chicken (of any parts you prefer), cleaned
5-6 red dates (jujubes), deseeded
1-2 dried shiitake mushrooms, rehydrated and sliced
1/2 thumb ginger, shredded

Seasoning:
3 teaspoons Shaoxing wine
ginger juice from 1/2 thumb ginger + its pulp (as not to create wastage)
1/2 teaspoon salt
1 teaspoon soy sauce
1 teaspoon corn flour
1/4 teaspoon sesame oil
freshly grated black pepper

Method:
1. Place cleaned chicken pieces on a heatproof plate.

2. Add red dates, sliced shiitake mushrooms and shredded ginger in the plate.

3. In a small bowl, add Shaoxing wine, ginger juice, ginger pulp, salt, soy sauce, corn flour and sesame oil. Mix well and pour over the chicken. Add black pepper on the chicken and allow to marinate for at least 1/2 hour or overnight in the refrigerator.

4. Steam chicken for 25 minutes over high heat. Serve warm with rice and soup.

Enjoy!

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