Steamed Ginger Chicken

Okay, let me make a disclaimer. This dish is not pretty. There is nothing photogenic about this. Nothing. Nada. Zilch.

But the smell and taste. Now, that’s the real test of a dish. It’s a plus if it looks nice but I couldn’t do much to make this look any better. Well, maybe I could but I didn’t. I served it as is from the steaming rack because it had to be consumed hot. Some people say that we eat first with our eyes. I agree. But in this case, my tummy wanted to eat before my eyes. And my tummy and I did just that.

Chicken Thighs, Ginger, Garlic, Corn Flour, Soy Sauce, Oyster Sauce, Sesame Oil, Red Dates, Goji Berries, Salted Fish & Brown Shimeji Mushrooms
Steamed Ginger Chicken 1

To season the chicken, I mixed in some soy sauce, oyster sauce, sesame oil and grated ginger.
Steamed Ginger Chicken 2

To ensure the marinade adheres to the chicken, I decided to add a little corn flour. It also helps the chicken drippings to thicken.
Steamed Ginger Chicken 3

Everything else is chopped up so they will be evenly dispersed over the chicken pieces.
Steamed Ginger Chicken 4

Savoury sprinkles! That stray berry was picked up, don’t worry. πŸ™‚
Steamed Ginger Chicken 5

I like to add the mushrooms on top. I don’t know why… I just feel that the mushrooms would turn soggy if I mixed them in.
Steamed Ginger Chicken 6

After steaming, here’s what we have! Very simple but bursting with fragrance.
Steamed Ginger Chicken 7

I like that there is so much drippings because it’s pure chicken broth.Β 
Steamed Ginger Chicken 8

It’s good good good over rice. I know this is the first time I’m saying this. (not!) But really, don’t waste that sauce. πŸ˜‰

xoxoxo, Jayne

“I can do all things through Christ which strengtheneth me.” (Philippians 4:13)

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Steamed Ginger Chicken
serves 4

Ingredients:

2 Chicken Legs (drumstick & thigh), chopped to bite side
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tsp Sesame Oil
1 tbsp grated Ginger
2 tsp Corn Flour
2 cloves Garlic, peeled & smashed
6 Red Dates (jujube)
2 tbsp Goji Berries
3 slices Salted Fish (I use kurau masin/salted threadfin)
1 package (3.5oz / 100gm) Brown Shimeji Mushroom, roots removed

  1. Bring the steamer up to a boil.
  2. Meanwhile, to marinade the chicken pieces, mix it with soy sauce, oyster sauce, sesame oil, grated ginger & corn flour.
  3. Pour seasoned chicken pieces into a ceramic or metal bowl. Scatter in red dates, goji berries, garlic & salted fish.
  4. Steam over boiling water for about 20 minutes or until chicken pieces are fully cooked.
  5. Serve with rice.

Comments

  1. My Mom made this for me all the time when I was still living with her. πŸ™‚ SHe would also add “wood ear fungus” in this. This sure brings back lost of warm and sweet memories.

    • πŸ™‚ It’s not the prettiest dish to look at but one of the homiest, right? Wood ear fungus is a brilliant addition. Must follow your mom’s recipe. Glad this brought you back to a happy place.

  2. That sounds yummy over some steamed rice. πŸ™‚ Who cares if it’s not photogenic? It looks yummy and comforting to me. I adore mushrooms in any dish.

    • I know, right? So many homey comforting foods aren’t the least bit photogenic. But in the end, when tummies are filled and hearts warmed, now it looked never matters.

  3. Those mushrooms are so funky and cool looking! I love quirky food, lol. And I think this dish looks delicious. It’s not easy to get good pics of brown food, but I can tell that this dish would be right up my alley!

    • Haha! Those mushrooms look like they belong in some secret garden shading ladybugs from spring showers, right? I can never get over how cute and cool mushrooms look. And taste! Yeah, brown food, especially when saucy and sticky can be really hard to photograph. But it’s the taste that matters in the end πŸ˜‰

  4. Steamed chicken – I used to eat steamed chicken all the time back when I was still living in Asia. For some strange and unexplainable reason I’ve never thought to make it here! I’m completely baffled as to why! Well, due to your post here, I’m going to make me some soon. Quite excited about it! And thanks for dropping in and commenting on my blog. πŸ™‚

    • It’s always like that, right? I never think of eating something out of a certain locality because certain foods are so linked to a place that I don’t think of it elsewhere. haha! Glad I’m not the only one like that. Hope you enjoy this dish! By the way, the sunny muffins really turned out wonderful. πŸ™‚

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