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. Best of all, they taste better. The drawback is the price, they are slightly more expensive than farm chickens. However, for a small family like mine, it's still quite affordable.

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

Another version of Steamed Chicken With Cordyceps Flowers,
added some fresh cordyceps flowers and wolfberries

Simple Steamed Prawn Paste Chicken With Mushrooms,
along with Thai Green Curry Prawns and stir-fry sweet potato leaves,
these dishes go so well with rice.
Photo updated: May 2022

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

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


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。

You can steam the chicken in a steamer or pressure steam the chicken and cook rice at the same time, so there's no need to cook rice in a separate rice cooker. Just 5 minutes cooking time, the chicken meat is cooked through and tender, rice texture is perfect! This is especially good for busy SAHM or working parents to prepare quick-fix nutritious and delicious meals for the family. 

4. If using a steamer, steam for 15-20 minutes or until just cooked. Garnish with spring onion/ coriander/ chili (optional). Serve warm with steamed rice.

蒸15-20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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Some feedback from those who have tried:

By Eliss Kong

Feed back from Siew Kheng Koh

By Cecilia Hiong

By Cecilia Hiong