Steamed Slivered Chicken And Vegetables Recipes

KOREAN STEAMED CHICKEN WITH VEGETABLES

Korean Steamed Chicken With Vegetables image

Provided by Moira Hodgson

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 3-pound chicken, skinned and trimmed of excess fat
1 medium-sized onion, peeled and sliced into slivers
1 carrot, cut into 1-inch strips
2 canned bamboo shoots, sliced into strips
4 slices fresh ginger
1/4 teaspoon Cayenne pepper
8 dried Chinese mushrooms, soaked in hot water until soft, stems removed and discarded, caps sliced into strips
1 teaspoon vegetable oil
1 egg, separated
2 scallions, cut in 1-inch pieces
2 tablespoons low-salt soy sauce
6 walnuts shelled and the meat halved
1 tablespoon pine nuts

Steps:

Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 6 grams, Protein 106 grams, SaturatedFat 14 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 1 gram

STEAMED SLIVERED CHICKEN AND VEGETABLES

Steamed Slivered Chicken And Vegetables image

Number Of Ingredients 14

Ingredients

1/4 cup lily bud
4 , Chinese jujubes, (red dates)
4 black, dried mushrooms
2 tablespoons cloud ear mushrooms
1 large chicken breast
1/4 cup bamboo shoots
6 water chestnuts
2 or 3 slices fresh ginger root
2 tablespoons soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon sugar
dash pepper
few drops sesame oil

Steps:

1. Separately soak dried lily buds, red dates, and black and cloud ear mushrooms. 2. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish. 3. Sliver bamboo shoots. Mince water chestnuts, ginger root, soaked black mushrooms and red dates. Coarsely chop soaked lily buds and cloud ear mushrooms. Combine in a bowl. 4. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil. Add to bowl and blend well. 5. Spread mixture over slivered chicken. Steam until done (10 to 15 minutes). See HOW-TO, _Steaming. VARIATION: * For the chicken, substitute pork. Steam until cooked through (30 to 40 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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