|
Asian Steamed Chicken Breast
Sesame-Ginger Sauce
|
Ingredients:
3 Chicken Breast Halves, 8 oz. each
Boneless and Skinless
1 Tbs. Sesame Oil
1 Tbs. Soy Sauce
Chopped Aromatics:
1 Clove Garlic
2 Green Onions
1/2 Ounce Ginger, peeled
1/4 Cup Cilantro
| Sesame-Ginger Sauce:
1 Ounce Ginger
3 Cloves Garlic
3 Green Onions
1 Tbs. Chopped Aromatics
1 Tbs. Soy Sauce
1 Tbs. Lemon Juice
1.5 Cups Vegetable Stock
1/4 tsp. Crushed Red Pepper
1 tsp. Sesame Oil
|
Chopped Aromatics:
Wash and drain cilantro and green onions.
Peel garlic and ginger.
| |
Roughly slice each aromatic ingredient one at a time.
| |
Mix ingredients together and start chopping.
Continue chopping until all ingredients are minced into tiny pieces.
This will take a couple of minutes.
Save 3/4 of the mixture for the chicken and 1/4 for the sauce
| |
Rinse and pat dry the chicken breasts.
Cut away any fat or skin.
Place onto a platter and drizzle with soy sauce and sesame oil.
Rub soy and sesame into both sides of the chicken.
| |
Cover each chicken breast with 1/4 of the chopped aromatics.
| |
Sesame-Ginger Sauce:
Place into a large pan:
The final 1/4 of chopped aromatics.
Three cloves of garlic smashed.
Three green onions cut in half.
Ginger sliced into round pieces.
| |
Add the vegetable stock, soy sauce, lemon juice and crushed red pepper.
| |
Slide the chicken off of the platter directly into the pan.
Place the pan onto the stove over high heat.
Heat liquid until it just starts to simmer.
Turn heat down and cook over a very low simmer, do not boil.
Cover the pan.
| |
Gently steam and simmer the chicken for exactly twenty minutes.
Uncover the pan and remover the cooked chicken.
| |
Let chicken rest while you make the sauce.
If this is your first time making this dish you may want to cut into one breast to make sure that the chicken is cooked all the way through.
| |
Turn heat to high and start boiling the sauce.
The idea is to boil and reduce the sauce all the way down to about 1/4 cup.
The sauce will thicken and the flavors will concentrate.
| |
You will need a small bowl and strainer for the sauce.
| |
Stir the sauce from time to time as it is reducing.
When sauce has reduced to about 1/4 of a cup remove the pan from the stove.
Pour the sauce into the strainer, use a spatula to remove all of the sauce from the pan.
Discard the cooked ingredients.
| |
Add the sesame oil to the sauce.
Cut chicken into large pieces.
Place chicken into shallow bowls or plates.
Add a few tablespoons of sauce and serve.
| |
|
