Monday, August 19, 2013

Ginger and Scallions Steamed Chicken with Golden Rice



This simple yet flavorful steamed chicken recipe is a popular dish found in many Chinese restaurants.  Cooked in similar fashion to the Chinese Steamed Fish with Scallions recipe demonstrated by Marco White, this dish also relies on ginger and scallions to flavor the chicken.  In this version the ginger and scallions are infused into vegetable oil to create a paste served on the side.  Jasmine golden rice cooked in chicken broth rounds out the meal.

Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 35 minutes
Special Tools: Food Processor

Ingredients:

2 large boneless Chicken Breasts with skin
Salt & Pepper
2.5 Cups Chicken Broth
1/2 Teaspoon Turmeric
1 Cup Jasmine Rice
1/2 Cup Chopped Ginger + 3 slices
5 Green Onions
2 Garlic Cloves
1 Cup Vegetable Oil
1/4 Cup White Wine

Preheat the oven to 400 degrees Fahrenheit.  Season the chicken breast with salt & pepper and set aside.

In a medium pot bring 2 cups of chicken broth to a boil.  Add the turmeric and rice to the pot and give it a stir.  Lower the heat to a simmer, cover the pot and cook the rice until the liquid is well absorbed and the rice is nicely cooked (about 12-15 minutes).

While the rice cooks, spread a large sheet of aluminum foil over a baking sheet.  The aluminum foil should be about twice the size of the cookie sheet to allow the aluminum foil to be folded over.  Place 3 slices of ginger, a garlic clove and one roughly cut green onion onto the aluminum foil.  Place the seasoned chicken on top of the ginger, scallions and garlic clove.  Fold the aluminum foil over and seal the chicken in by scrunching the foil edges together.  Reserve a small opening to the foil to allow 1/4 cup chicken broth and 1/4 cup white wine to be poured into the sealed foil.   Place the baking sheet and its contents in the oven to cook for about 25-30 minutes or until the chicken breasts are fully cooked through.

While the chicken steams, place the remaining ginger, garlic and green onions into a food processor.  Run the processor on high until the ingredients are well minced (about 2 minutes). Add salt and pour in the vegetable oil along with the remaining 1/4 cup chicken broth.  Run the processor again to thoroughly combine the ingredients (about 1 minute).  Transfer the ginger scallion mixture to a medium sized skillet. Stirring the ingredients constantly place it over medium high heat to infuse the oil with the ginger, scallion, garlic and chicken broth flavor (about 8 minutes).  Transfer  ginger scallion sauce to a small bowl and set aside to cool.

To serve, you can choose to cut the chicken breasts into1 inch slices or serve whole.  On a plate place the chicken on a bed of the golden rice.  Spread a little of the ginger scallion sauce over the chicken and serve with the remaining ginger scallion sauce on the side.

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