Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)

READY IN: 1hr 5mins




  • Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
  • Add the chicken, mix to coat and allow to marinate for 20 minutes.
  • Put the chicken and marinade into a steamproof dish (see note below).
  • Place the dish in a steamer and steam for 10 minutes.
  • Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
  • Turn off the heat.
  • Remove the chicken from the steamer.
  • Sprinkle the red bell pepper over the chicken.
  • Serve over cooked rice, with a slice/wedge of lemon.
  • (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
  • Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
  • Make certain the water covers the dish completely.
  • Cover with the wok cover and bring the water to a boil.
  • Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.