Bbq Steamed Chicken Recipes

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EASY STEAM CHICKEN



Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

CHINESE STEAMED BUNS WITH BBQ PORK FILLING



Chinese Steamed Buns with BBQ Pork Filling image

This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.

Provided by Carol chi-wa Chung

Categories     Bread

Time 9h40m

Yield 24

Number Of Ingredients 8

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

Steps:

  • Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
  • Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
  • Prepare dough for Chinese Steamed Buns (see footnote).
  • Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g

KOREAN BBQ CHICKEN AND BROCCOLI



Korean BBQ Chicken and Broccoli image

A delicious take on baked chicken - it's full of flavor and is the perfect way to get people to eat their vegetables!

Provided by Six Sisters

Yield 6

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 cup sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon ground ginger
1 Tablespoon lemon juice
1 teaspoon red pepper flakes
1 Tablespoon sesame seeds - optional garnish
2 cups broccoli (chopped and steamed)
3 cups cooked rice

Steps:

  • Preheat oven to 350 degrees.
  • Cut chicken into bite-sized pieces and spread out in a single layer in a 9 X 13 inch pan sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.)
  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
  • Remove mixture from heat and whisk in lemon juice and red pepper flakes.
  • Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
  • When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
  • Add steamed broccoli to chicken in the pan and mix gently.
  • Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
  • (This also works great with pork!!)

Nutrition Facts : Servingsize 1 serving, Calories 1645 kcal, Fat 23 g, SaturatedFat 6 g, Cholesterol 456 mg, Sodium 19630 mg, Carbohydrate 174 g, Sugar 97 g, Protein 195 mg

STEAMED BBQ PORK BUNS (CHAR SIU BAO)



Steamed BBQ Pork Buns (Char Siu Bao) image

This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.

Provided by Judy

Categories     Dim Sum

Time 3h30m

Number Of Ingredients 18

1 teaspoon active dry yeast
¾ cup warm water
2 cups all-purpose flour
1 cup cornstarch
5 tablespoons sugar
1/4 cup canola or vegetable oil
2 1/2 teaspoons baking powder
1-2 teaspoons water ((optional))
1 tablespoon oil
1/3 cup shallots or red onion ((finely chopped))
1 tablespoon sugar
1 tablespoon light soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
1/2 cup chicken stock
2 tablespoons all purpose flour
1 1/2 cups diced Chinese roast pork

Steps:

  • In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
  • While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
  • After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
  • Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
  • Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

Nutrition Facts : Calories 687 kcal, Carbohydrate 41 g, Protein 78 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 207 mg, Sodium 410 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BBQ STEAMED CHICKEN



BBQ Steamed Chicken image

Make and share this BBQ Steamed Chicken recipe from Food.com.

Provided by BonusMeals

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken legs
1 small onion (finely diced)
1 red chili pepper (medium strength, finely chopped)
1 lime
1 tablespoon light soy sauce
1 tablespoon fresh coriander (chopped)
2 cm ginger (grated)
2 garlic cloves (finely diced or crushed)
3 tablespoons water

Steps:

  • Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same.
  • Add all remaining ingredients (except the chicken & water) and stir well to make the marinade.
  • Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating.
  • Cover with cling film and place in the fridge for at least 1 hour.
  • Make 3 or 4 tin foil parcels, sealed by rolling the sides. Evenly distribute the chicken pieces - and marinade - into the parcels. (Consider adding a 1-2 tsp of water to each parcel). Seal the parcels.
  • Place the tin foil parcels on the BBQ - this can be when the BBQ is still too hot to start grilling. Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices. The parcels should puff-up during cooking.
  • Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ).
  • Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear.
  • Remove the rather pale steamed chicken from the parcels and grill until browned to your liking. This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out).
  • Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.

Nutrition Facts : Calories 326.6, Fat 20.3, SaturatedFat 5.7, Cholesterol 138.6, Sodium 301.3, Carbohydrate 3.4, Fiber 0.7, Sugar 1.1, Protein 31

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