Sunday, 11 December 2011

Dead Easy Steamed Chicken

This recipe is a family favourite of ours which I often use, especially if I have been over indulging. It is  simple, light, low fat and a lovely way to cook chicken breasts as they end up beautifully moist.

1-2 cloves garlic
1/4 cup soy sauce
1tbls Mirin Wine (Japanese wine) or Chinese Cooking Wine or Dry Sherry

(If you want to cheat, you can always use a good quality commercially made teriyaki Marinade)

5 Chicken Breasts with skin removed.

Cover the chicken breasts with the marinade in a non reactive bowl (ie glass or stainless steal).  If you have time refrigerate for a couple of hours if not just leave for 5 mins.

Place baking paper in a bamboo steamer (or for those lucky enough in your thermomix steamer) and place the chicken on the paper.  Pour a little of the marinade over the top.

Half fill a wok with boiling water and place the steamer inside the wok and cover with the wok lid. Steam for 10 - 15 minutes.  The chicken should be firm but slightly springy to touch when it is done.

Serve with some green vegetables and steamed rice.

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