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Ingredients
- Serves 3-4 people
100g preserved cabbage (Tung Choy), rinsed and chopped
2 eggs
1 tbsp corn starch
3 tbsp light soy sauce
1 tsp ground white pepper
1 tsp sugar
1 tsp sesame oil
2 tbsp Chinese rice wine
1 tbsp vegetable oil
sauce:
1 tbsp dark soy sauce
200ml hot water
garnish:
fresh coriander leaves
Steamed Chicken with Preserved Cabbage
A Chinese recipe handed down by my grandmother, this Steamed Chicken with Preserved Cabbage is no stranger to my family’s dining table. I usually cook this dish the traditional way but you can use a food processor to mince the chicken and preserved cabbage to save time. Besides seasoning the two main ingredients to create a flavorful mixture, it is important to add cornstarch and eggs for a smoother texture. Enjoy this mouthwatering dish with a bowl of rice for a wholesome meal.
- Easy
- 15 min
- 30 min
- 15 min
- 2 steps
- 13 Ingredients
- Easy
- 2 steps
- 13 Ingredients
- 15 min
- 30 min
- 15 min
Instructions
-
Prepare the chicken
- Slice the chicken thinly and mince it.
- Rinse the preserved cabbage in water to get rid of excess salt.
- Mince the preserved cabbage finely.
- Combine the minced chicken and minced preserved cabbage and mince well.
- Add the white pepper, sugar, sesame oil.
- Add the corn starch and crack the eggs into the mixture. Mix well to combine. The corn starch helps to hold the mixture together, and the eggs give a smoother texture to the dish.
- Add the Chinese rice wine and vegetable oil to the bowl, mix well.
- Pour the mixture into a heatproof dish for steaming. Do not wash the mixing bowl yet.
- To the mixing bowl, add the dark soy sauce and about 200ml hot water. This will be the sauce that is used to steam the dish
-
Steam the chicken
- Prepare wok or pot, and fill with enough water for steaming the chicken.
- When the water is boiling, put in your steaming rack and place your heatproof dish into the wok or pot.
- Pour the sauce onto the minced chicken, make sure it is enough to cover the surface of the chicken.
- Cover and steam for 12 – 15 min.
Plate and Serve!
Garnish with coriander leaves and serve!
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Ingredients
- Serves 3-4 people
-
100g preserved cabbage (Tung Choy), rinsed and chopped
2 eggs
1 tbsp corn starch
3 tbsp light soy sauce
1 tsp ground white pepper
1 tsp sugar
1 tsp sesame oil
2 tbsp Chinese rice wine
1 tbsp vegetable oil
-
sauce:
1 tbsp dark soy sauce
200ml hot water
-
garnish:
fresh coriander leaves
Nutrition
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