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Chinese Steamed Chicken Rice Recipe

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Steamed Lemon Chicken Recipe with Brown Sugar
Steamed Lemon Chicken Recipe with Brown Sugar from www.thespruce.com

Description

Chinese steamed chicken rice is a popular and traditional dish in Chinese cuisine that is both easy to make and delicious. This recipe involves cooking marinated chicken on top of a bed of fragrant rice, which is then steamed to perfection. The result is a flavorful and satisfying meal that is perfect for any occasion.

Prep Time

Preparation time for this recipe is around 20 minutes, which includes marinating the chicken and washing the rice.

Cook Time

Cooking time for this recipe is around 30 minutes.

Ingredients

  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1 1/2 cups jasmine rice
  • 1 3/4 cups water
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 green onions, thinly sliced

Equipment

  • Steamer basket
  • Large bowl
  • Medium pot with lid
  • Large skillet
  • Knife and cutting board
  • Measuring spoons and cups

Method

  1. In a large bowl, combine the chicken, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, white pepper, garlic powder, and ginger powder. Mix well and set aside to marinate for at least 10 minutes.
  2. Wash the rice in several changes of water until the water runs clear. Drain the rice and set aside.
  3. In a medium pot, heat the water over high heat until boiling. Add the rice and garlic, reduce the heat to low, cover the pot with a tight-fitting lid, and let simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
  4. While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is cooked through and lightly browned.
  5. Using a fork or chopsticks, fluff the cooked rice and garlic to release the steam. Remove the garlic and discard.
  6. Transfer the cooked rice to a steamer basket lined with parchment paper. Spread the cooked chicken evenly over the rice.
  7. Steam the chicken and rice for 8-10 minutes, or until everything is heated through and the chicken is tender.
  8. Garnish with sliced green onions and serve hot.

Notes

For extra flavor, you can add sliced shiitake mushrooms or diced carrots to the rice before steaming. You can also substitute chicken breast for the chicken thighs if you prefer.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
  • Calories: 460
  • Protein: 29g
  • Fat: 12g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 595mg

Recipe Tips

To prevent the rice from sticking to the bottom of the pot while cooking, make sure to use a tight-fitting lid and do not lift the lid during the cooking process. You can also add a teaspoon of oil to the rice before cooking to prevent sticking. Make sure to use a steamer basket with a tight-fitting lid to prevent steam from escaping during the cooking process. If you do not have a steamer basket, you can use a colander or metal strainer lined with parchment paper. For best results, make sure to marinate the chicken for at least 10 minutes before cooking. This will help to infuse the chicken with flavor and tenderize the meat.

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