How to make Steamed Chicken Chinese Style -
Chicken breast stuffed with spicy chicken mince, steamed and served with a flavourful sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Chicken mince (चिकन कीमा)
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Steamed Chicken Chinese Style checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Nimbu Dhania Kukkad Chicken Stew Braised Dakshin Style Chicken Stir Fried Garlic Chicken with Coriander
Steamed Chicken Chinese Style Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Steamed Chicken Chinese Style Recipe
Boneless chicken breast 400 grams
Chicken mince 1 cup
coriander leaves freshly chopped 3 teaspoons
Spring onion greens chopped 3 teaspoons
Salt to taste
Green chilli chopped 1 teaspoon
Ginger chopped 1 teaspoon
Garlic chopped 2 teaspoons
Soy sauce 1/2 teaspoon
Crushed black peppercorns to taste
Cabbage leaves 2-3
Oil 2 teaspoons
Chicken stock 1 1/2 cups
Cornstarch 1 teaspoon
Spring onion flower for garnish
Micro greens for garnish
Method
Step 1
In a bowl take chicken mince, 1 teaspoon coriander, 1 teaspoon spring onion green, salt, ½ teaspoon green chilli, ½ teaspoon ginger, 1 teaspoon garlic and soy sauce, mix well. Set aside for ten to fifteen minutes.
Step 2
Take chicken breast and slit so as to make a cavity. Marinate the chicken with salt and pepper. Set aside for five to ten minutes.
Step 3
Stuff the minced chicken in the breast. Set aside again for ten to fifteen minutes.
Step 4
In a wok heat water for boiling. In a steamer place the cabbage leaves on the base. Place the chicken breast on it and cover it with a lid.
Step 5
Place the steamer on the wok and steam it for ten to fifteen minutes.
Step 6
In a nonstick wok heat oil add remaining garlic, ginger and green chilli, sauté. Add chicken stock, salt and pepper, let it boil.
Step 7
Make a cornstarch slurry using three tablespoons of water. Add the slurry to the pan. Cook the sauce until thick. Add remaining coriander and spring onions.
Step 8
Remove the chicken breast from the steamer. Cut it into half and place it on a serving plate. Pour the sauce over. Serve hot garnished with spring onion greens and micro greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
