Cantonese Steamed Chicken

19 Aug

Cantonese Steamed Chicken is something I came up with by combining a couple different recipes.  The steaming process leaves the chicken so moist and juicy, and the flavors meld together very well.

Cantonese Steamed Chicken is something I came up with by combining a couple different recipes.  The steaming process leaves the chicken so moist and juicy, and the flavors meld together very well.  This Cantonese Steamed Chicken dish has a delicate flavor that even the most picky eaters will love.

I received my bamboo steamer as a wedding present last year, and up until recently, had only used it once to make dumplings.  As I have been doing more recipe investigating, I find myself coming across more and more steamed food recipes.  As I continue to try them out, I find that I love them all and steaming is now my new favorite way to cook.  To me, the basics of steaming are: Marinate the meat you will be cooking, put some water in a wok and bring it to a boil, add your steamer to the wok, and cook for 15-20 minutes (or less).  For more detailed information on how to steam your food check out this recipe: Steamed Shrimp with Chili Garlic Sauce.

Steaming is a healthful way to cook. Foods that are properly steamed retain their nutrition and sweet, natural flavor, requiring little or no oil. To people with limited time to cook, steam-cooking has the added benefit of being easy and quick. Tasty food can be made with little effort as long as the ingredients used are fresh.


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The Hungry Wife