Sunday, 11 December 2011
Dead Easy Steamed Chicken
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.