I woke up today with a massive craving for some Chinese steamed chicken for breakfast. Yes, for breakfast. Just because the weather lately has been wet and cold and that really makes me crave for something nice and comforting. I have been obsessing with Chinese dishes lately. There is something really explosive about the combination of rich soy sauce, ginger and rice wine. When mix together, they just make my belly so happy.
For the past couple of weeks, I have been filling that hole with different types of soup and now, i want some steamed chicken for breakfast. What I love about this dish is that it’s really easy to put together with just a few simple ingredients.
Chinese Steamed Chicken
2 lbs chicken thighs, bone-in
1 tsp salt
1/4 tsp ground white pepper
2 tsp soy sauce
1 tbs fresh ginger, thinly sliced
1 tbs Shaoxing rice wine
1/2 tsp sugar
Mix the salt, pepper, soy sauce and ginger in a bowl and then allow the chicken thighs to marinate in that mixture for 30 minutes.
Using your steamer, let the water come to a boil. Then, place the chicken in an even layer and arranged the sliced ginger all over the chicken and steam over medium heat for 30 minutes or until the chicken is cooked thoroughly. It may take a longer time to cook if the chicken pieces are larger.
When it’s done cooking, reserved the liquid that comes out of the chicken after steaming. Score the chicken meat out of the bone with a knife. Arrange the chicken pieces on to a serving platter. Mix the reserved liquid with 1/2 tsp of sugar and 1 tbs of Shaoxing rice wine. Add more soy sauce if necessary. You may garnish the platter with some sliced cucumbers and cilantro and then serve this over steamed rice or noodles.