Description
Steamed Chicken with Preserved Cabbage combines tender chicken thighs with the bold umami of preserved dong cai for a simple, savoury meal.
Ingredients
Units Scale
Steamed Chicken
- 800 g boneless chicken thigh, cut into pieces
- 3 tbsp preserved cabbage (dong cai), rinsed, squeezed dry, and coarsely chopped
- 1 stalk spring onions, chopped
- 1 tbsp thinly sliced ginger
- 4 cloves garlic, minced
- 1 red chili, seeded and finely chopped
- 1/2 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions
- In a bowl, combine the chicken pieces with the seasonings.
- Add the chopped preserved cabbage (dong cai) to the chicken mixture.
- Stir well to ensure the chicken is evenly coated, then marinate for at least 20 minutes to allow the flavours to meld.
- Arrange the marinated chicken onto a steaming platter, spreading it out evenly.
- Sprinkle the shredded ginger, minced garlic, and chopped chili over the chicken for added flavour.
- Set up your steamer and bring the water to a boil over medium-high heat.
- Place the steaming platter with the chicken into the steamer, cover, and steam for 20 minutes, or until the chicken is cooked through and tender.
- Once done, remove the platter from the steamer.
- Garnish the steamed chicken with chopped spring onions for a fresh, aromatic finish.
- Serve hot with steamed rice.