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Main Ingredients | Boneless chicken breast, Chicken mince |
Cuisine | Chinese |
Course | Main Course Chicken |
Prep Time | 41-50 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Steamed Chicken Chinese Style
- 400 grams Boneless chicken breast
- 1 cup Chicken mince
- 3 teaspoons coriander leaves freshly chopped
- 3 teaspoons Spring onion greens chopped
- to taste Salt
- 1 teaspoon Green chilli chopped
- 1 teaspoon Ginger chopped
- 2 teaspoons Garlic chopped
- 1/2 teaspoon Soy sauce
- to taste Crushed black peppercorns
- 2-3 Cabbage leaves
- 2 teaspoons Oil
- 1 1/2 cups Chicken stock
- 1 teaspoon Cornstarch
- for garnish Spring onion flower
- for garnish Micro greens
Method
- 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.
- 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.
- Stuff the minced chicken in the breast. Set aside again for ten to fifteen minutes.
- 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.
- Place the steamer on the wok and steam it for ten to fifteen minutes.
- In a nonstick wok heat oil add remaining garlic, ginger and green chilli, sauté. Add chicken stock, salt and pepper, let it boil.
- 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.
- 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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