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Wednesday, 2 September 2015

Steamed Chicken With Shrimp Sauce aka Prawn Paste 虾酱蒸鸡

Photo updated 7 Mar 2017


Steamed chicken is the most popular dish in my home because it's simple and my son likes it. I only used fresh Kampong chicken (aka free range chicken) because they are skinny/ less fat and no hormone added. The best of all, they taste better. The drawback is the price, they are slightly more expensive than farm chicken. However, for small family like mine, it's still quite affordable.


This steamed chicken doesn't looks appealing but you gotta trust me, the flavour of it is just superb! Whenever I cook this, each of us finished one big bowl of rice in no time, really tasty. 







Ingredients: 
材料


280g Chicken Thigh/ Leg/ Wings (optional: cut into chunks)
鸡腿/鸡翼 280克





Seasoning: 调味料

1/2 tsp Corn Flour 玉米粉/粟粉 1/2小匙

1/4 tsp Salt or slightly more if you like it more flavourful 盐 1/4小匙,喜欢较咸的可以放1/2小匙

1/2 tsp Soy Sauce 酱油 1/2小匙

1/2 tsp Sesame Oil 麻油 1/2 小匙

1/2 tsp Shao Xing Wine 绍兴花雕酒 1/2 小匙

1 heap tsp Fine Shrimp Sauce aka Prawn Paste 虾酱 1小匙满

Pinch of Sugar 细砂糖 少许





1 tbsp Ginger (thinly sliced/shredded) 姜丝 1汤匙


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Method: 步骤

1. Wash and dry the chicken. Add in seasoning, mix well, cover with cling wrap and marinate for 1 hour or overnight in a refrigerator.
将鸡肉洗干净,抹干。加入调味料,混合均匀,盖上保鲜纸,放冰箱腌一小时或隔夜。




2. Return to room temperature. Topped with ginger.
回室温。放姜丝。






3. Steam for 15 minutes or until just cooked. Garnish with spring onion/ coriander/ chili (optional). Serve warm with steamed rice.
蒸15分钟或至熟。随意放些青葱/芫西/辣椒,即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried:



By Eliss Kong
Feed back from Siew Kheng Koh

By Cecilia Hiong

By Cecilia Hiong




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