Steamed Chicken with Ginger Shallot
This steamed chicken with ginger and shallot (spring onion/scallion) sauce is a popular and easy to make Chinese home cooking dish that utilises the Cantonese classic multipurpose sauce made with ginger and shallot.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1.2 kg skinless and boneless chicken breasts ((4 large breasts), trimmed, halved lengthwise and cut into 11/2 inch pieces)
- 1 large oriental cucumber (thinly sliced lengthwise)
- Steamed basmati rice to serve
- 2 tbsp extra virgin olive oil
- 4 inch ginger (peeled and cut into 1/2 inch pieces)
- 2 spring onions ((shallots) including the white parts, cut into 2 inch pieces lengthwise)
- 4 garlic cloves (peeled)
- 1/4 cup extra virgin olive oil
- 1/4 cup sesame oil
- 21/2 tbsp salt
- 1/4 tsp ground white pepper
- 2 tbsp extra virgin olive oil
- 5 long fresh red chillies (deseeded and cut into 3cm lengthwise)
- 3 small fresh red chillies (deseeded (optional))
- 3 garlic cloves (peeled)
- 1 large brown onion (peeled and cut into wedges)
- 2 tsp salt
- 2 tsp sugar
- 1 tsp lime zest
- 1 tbsp lime juice
- 3 sprigs coriander ((cilantro) including stems, roughly tear into 1/2 inch pieces)
Instructions
- 1
Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.
- 2
Add the extra virgin olive oil, red chillies, garlic and onion into the food processor and blend until you get a smooth paste. Remove from blender and put the paste into a small bowl. Then add the salt, sugar, lime zest and lime juice and mix well. Set aside. Rinse the food processor.
- 3
Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.
- 4
Mix and combine the sauce ingredients well together.
- 5
Marinade the chicken pieces with the ginger and shallot paste plus the sauce mixture prepare in step 4.
- 6
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a rolling boil.
- 7
Put the chicken pieces in a large deep plate then place on top of the steaming rack and steam for 20 to 25 minutes or until chicken is cooked through on high heat.
- 8
Garnish with some coriander and serve hot with some sliced cucumber, steamed basmati rice and chilli dipping sauce.