Steamed Ginger Chicken
No oil at all, and the chicken comes out remarkably tender. The liquid that collects while steaming is the sauce — do not throw it away.
- Time
- 40 min
- servings
- 3
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 8.500
Equipment used:StoveSteamer
Contains: Soy, Gluten
Ingredients
Quantities adjust automatically.
- 400 gChicken breastNot yet
- 3 thumbGingerNot yet
Finely grated
- 3 stalkSpring onionNot yet
- 30 gWood ear mushroomoptionalNot yet
- 4 cloveGarlicNot yet
- 2 tbspSoy sauceNot yet
- 1 tbspOyster sauceoptionalNot yet
- 1 tspSesame oiloptionalNot yet
- 1 tspCornstarchNot yet
- ½ tspPepperNot yet
- 1 tspSaltNot yet
Method
- 1
Coat the chicken in grated ginger, garlic, soy, oyster sauce, pepper, salt, and cornstarch.
- 2
Rest 20 minutes so the seasoning penetrates.
- 3
Arrange on a heatproof plate with the mushrooms and steam 25 minutes.
- 4
Top with spring onion and a few drops of sesame oil. Spoon the collected liquid back over the chicken.
Estimated nutrition per serving
- Energy
- 191 kkal
- Protein
- 32 g
- Carbohydrate
- 6 g
- Fat
- 4 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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