Steamed Lime And Pepper Chicken With Glazed Asparagus Recipes

BBQ STEAMED CHICKEN

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.

SESAME-GLAZED ASPARAGUS

Steps:

• Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
• Cut asparagus diagonally into 1-inch pieces.
• Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
• Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
• Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
• Stir in salt and peppers. Sprinkle with sesame seeds and oil.
• Garnish, if desired, with sliced lemon and parsley sprigs.

STEAMED CHICKEN WITH LEMONGRASS AND GINGER

Steps:

• Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
• Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
• Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
• Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
• Thicken the stock with cornflour and season if necessary.
• To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.

STEAMED CHICKEN WITH RED AND YELLOW BELL PEPPER

Steps:

• In a small cup, combine oil, 1/2 teaspoon garlic, 1/2 teaspoon ginger and soy sauce.
• Rub into chicken breasts and set aside while completing other preparations before steaming.
• (Chicken can be marinated up to 2 hours in a refrigerator; bring to room temperature before steaming.) Place chicken on plate used for steaming.
• Steam until chicken is almost tender.
• Add bell peppers and bamboo shoots.
• Sprinkle remaining garlic and ginger over vegetables.
• Continue steaming until chicken and peppers are tender.
• Cut chicken into thin bite-size slices, then re-combine with vegetables.
• Season to taste with salt and pepper.
• Serve with rice.

ORANGE GLAZED ASPARAGUS

Steps:

• Arrange the asparagus in a shallow dish. Combine the orange juice, orange zest, sugar, ginger, and soy sauce and combine well. Pour over the asparagus, turning to coat the asparagus well.
• Marinate in the refrigerator for 2 hours or longer, turning occasionally.
• Drain, reserving the marinade.
• Arrange asparagus on a baking sheet and broil for 5 minutes or until tender-crisp ~ do not overcook.
• Heat the reserve marinade in a saucepan over high heat until reduced by half, stirring frequently.
• Pour over the asparagus on a serving platter.