How do you like your steamed chicken? Do you chop it into chunks with bone intact and steam it or do you go for boneless chicken breast? For me I always like to to steam the chicken without chopping it, no de-boning before steaming what so ever. This way its juices sealed inside the chicken and the meat is tender yet juicy.
I bet with this simple dish, your Hubby will eat alot of rice, also if he likes ginger even more rice!!
To begin with, I use half free range chicken for the steaming, enough for 2-3 person. Sprinkle a teaspoon of fine salt on the chicken and leave it. You dont have to rub it on the skin, I am making chicken that is salty and seduces. Wahahhaha joking
Also I fried some julienne ginger, onion, with chinese black mushroom cut in cubes until fragrant with 1 tsp of soy sauce. Set aside.
In a wok, when the water has reached its boiling point, put the chicken to steam. A medium size chicken takes about 15-20 minutes. Turn off the heat and leave it there for another 10-15 minutes to make sure that the heat inside the chicken is still cooking and yet the chicken will not be overcooked. After that, remove it and give the chicken a cold bath for 5 minutes.
Ini ayam suka mandi -oh!!
Do not throw away the steam chicken broth, put it back into the steamer/ wok to keep warm if you like. Chop the chicken into bite size. I like boneless chicken too, so I’ve deboned the chicken except its wing part. Its easier that way too, as after the chicken is deboned, you dont need to use much strength to chop the chicken and the juices and small sharp shards of bone ‘terbang’ everywhere. Less cleanup to do.
Plate up the steam chicken with its broth and fried gingers on top.
Try to make this dish and then you’ll know why I said this recipe of Steamed Chicken seduces rice!!