Steamed Chicken Rice Recipes

EASY STEAM CHICKEN

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.

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

SOY STEAMED CHICKEN WITH RICE

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

STEAMED GLUTINOUS RICE WITH CHICKEN (LOH MAI KAI) 糯米鸡

Steps:

• Have ready all ingredients needed to make steamed glutinous rice with chicken.
• Soaked mushrooms in water till soft, about 2 hours.
• Then set aside rehydrated mushrooms and retain mushroom water.
• Also, soaked scallops for about 1 hour.
• Set aside rehydrated dried scallop and retain scallop water.
• Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
• Then slice the sausage diagonally into semi-thin pieces.
• Next, peel and mince some garlic
• Lastly, slice thinly some peeled shallots.
• To prepare the glutinous rice, wash the rice and drained.
• Add enough water and set aside to soak for at least 6 hours or overnight.
• Prepare seasonings to season the soaked glutinous rice.
• Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.
• To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
• Skin ginger and pound to extract ginger juice.
• Have ready all seasonings to marinade the cut chicken meat.
• Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.
• First, heat up oil in wok and saute slice shallot.
• Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
• Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
• When aromatic, add in mushroom water and continue to saute till dry.
• Set aside the fried mushrooms and chinese sausage toppings for later use.
• In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
• Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.
• Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
• First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
• Next, press down gently the glutinous rice with the back of a spoon.
• Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
• Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
• Place the filled stainless steel bowls into a steamer with boiling water.
• Cover with lid and steam over medium heat for 40 minutes or until done.
• Remove from steamer when cooked.
• To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
• Then turn over the steamed glutinous rice onto the small plate and serve immediately.

STEAMED CHICKEN RICE

Steps:

• 1. Thaw your chicken completely if it is frozen. Do not use a microwave to defrost.
• 2. Wash rice, drain and add water as per cooking directions. Smash garlic pips, remove the skin and chop off the heads then stir into rice. Set to cook.
• 3. While the rice is cooking, set chicken to cook as well. Leave the skin on the chicken thighs. Rub salt all over three chicken pieces and place set aside to steam. Bring water to boil before setting the chicken over it. Steam for 20 minutes, till chicken is tender when pierced with a fork.
• 4. Cut off the ends of the cucumber and skin, but do not peel off all the skin. Slice (thick or thin is your preference) and then chill.
• 5. *In a small dish, prepare some thick (dark) soy sauce. When chicken is done, spoon some of the broth from the chicken into the dish and stir so the soy sauce and the broth combines.
• 6. Fluff the rice and serve with steamed chicken, cucumber and sauce. *I usually just have my rice with the chicken broth, not so the dark sauce. You can chop up the chicken beforehand or have a serrated knife at hand and carve to serve. Dad usually does the honours. I sometimes add some dried wolfberries to my chicken, tucking it around and then steaming.

CHINESE-STYLE STEAMED CHICKEN & BROCCOLI

Steps:

• Cut boneless, skinless chicken breast into 1 inch cubes (2.5 cm). Add to medium bowl and set aside.
• Finely mince garlic and ginger and add to bowl. Slice the green onions (white parts and half of the green). Add white onion slices to the bowl with the chicken. Reserve sliced green part for garnish.
• Add the lite tamari and red hot chile pepper flakes to the chicken and toss to coat well. If you have extra time, let the chicken marinate for 30 minutes in the refrigerator.
• Cut the top head off broccoli and set aside. Use a sharp knife to peel outer coating from lower stalks. Cut top into florets about 2 inches (5 cm) each. Slice stalks into rounds ¼ inch (1.25 cm) thick. Set aside.
• Put brown rice on to cook in unsalted water according to directions of rice cooker. One cup of raw rice is usually enough for four.
• After the rice has cooked for 35 minutes, place chicken in the steamer basket over the rice. Pour any remaining tamari mixture over chicken. Cover with lid. Steam over cooking rice for seven minutes.
• Turn chicken pieces, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender crisp - about 7-8 minutes more. The rice cooker should have switched to warm by now. If not, remove steamer basket with chicken and broccoli and keep warm while rice finishes.
• Serve chicken and broccoli over cooked brown rice. Garnish with sliced green onion (optional garnish).