Recipe by: Chef John V., A Good Cooking Recipe!
History: This is taught to culinary students at Boston University as an example of steaming. The presentation above was done by Mary Wall, October 2003.
Description: Very simple steamed chicken dish that can be made with shrimp, scallops, pork, fish. You can change broccoli to asparagus, spinach, green beans or what ever you like.
Serving size: 1
Preparation time: about 30 minutes
1 12 x 12 inch sheet of aluminum foil, heavy duty, formed into a circular pouch or use a 9 inch pie pan. See the photograph to get an idea of the shape.
1 tsp. oil, vegetable or canola---for foil pouch
6 ounces chicken breast, boneless, skinless and cut 1/4 inch x 2 1/2 inch strips
1 tbsp. cornstarch
1 egg white
1 tbsp. Mirim, sweet rice wine, available in most supermarkets Oriental food isle
1/2 tsp. sugar
1/2 tsp. kosher salt
1 dash white pepper ground
4 slices ginger root, peeled about 1 inch wide x 1/8 inch thick
1 cup broccoli floweret's
½ cup carrots, cut into 1/4 inch x 2 1/2 inch cut known as jardinière
1 tbsp. chicken stock
Cut the chicken and marinate with cornstarch beaten with the egg white, rice wine, sugar, salt and pepper for 20 minutes. Wipe a foil pouch 1 tsp. oil. Arrange the ginger on the bottom, drain the chicken and place on top of the ginger, arrange the broccoli and carrots on the chicken in a circular manner, leave a space in the middle to place a portion of rice. The arrangement is important for cooking time and aesthetically, add the chicken stock and set in a 10 inch sauté/fry pan with ¼ cup water. Turn heat to medium heat, cover and steam for 5-6 minutes.
1/4 tsp sesame oil
2 tsp. soy
2 tsp. water
1 tsp. sugar
Combine the sesame oil, soy and sugar and mix for a sauce.
1 tsp. cilantro, washed well and chopped last minute
1/2 tsp. chives, slivered last minute
Remove the steamed chicken package, set on a plate, place a mould of white rice in the center. Drizzle with soy mixture and sprinkle with cilantro and slivered chives.
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