Steamed Chicken Breast
photo by ongwienkai1980
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
800 grams
- Serves:
- 4
ingredients
- 550 g skinless chicken breasts
- 4 pieces dry mushrooms
- 2 pieces dry scallops
- 1 head garlic
- 60 g red chili peppers
- 150 g wood ear mushrooms
- 1⁄2 teaspoon rock salt
- 100 ml water
- 1⁄2 teaspoon rock salt
- 1⁄4 teaspoon white pepper powder
- 1 tablespoon soy sauce
- 2 teaspoons rice wine
- 1 tablespoon tapioca starch
- 1 tablespoon garlic oil
directions
- Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
- Soak dry mushroom in fridge for one night.
- Crush garlic clove with a chopping knife to remove skin.
- Fry garlic in 100ml of oil until golden brown. Sieved out when done.
- Cut mushrooms into thin slices. Squeeze out water.
- Allow mushrooms to absorb the sauce of scallop.
- Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
- Give a good press and mix well.
- Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
- Julienne cut red chilli pepper.
- Spread chilli pepper on top evenly.
- In a large wok with steaming rack, add water and bring it to boil.
- Steam mushrooms and wood ears in a plate.
- Cover and steam for 10 minutes.
- Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
- Cover again and steam for another 10 minutes.
- Serve with fried garlic as desire.
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RECIPE SUBMITTED BY
ongwienkai1980
Malaysia
Love to explore recipes, making fusion food east and west. A recipe blogger. Enjoy anything delicious!