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
Recipe Courtesy of
Ann Lian

Steamed Chicken with Preserved Cabbage

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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

  1. 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


  2. 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!

Plate 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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