Tuesday, December 11, 2012

Pahang MFF - Guangxi Style Steamed Chicken

It's been a week since the last time I updated my blog
Not that I didn't do any cooking and/or baking, not that I couldn't access internet
It's just I had no mood to blog, even though I did do a little blog hopping and was always online in FB
Well, it does happen to me from time to time, blogging blue LOL

Okay, now talking about this chicken dish
My family loves steamed chicken, so when I saw Wendy posted this dish, I knew I would make it, especially she introduced the steam bake method using oven, which I never did before






Oh how I love the steam bake method! The texture of the chicken was perfect! Juicy, flavourful and tasty, and yes, the texture of the skin is really great!

And nam sauce, something new to me too, was just the perfect companion for the chicken, really delicious!
Unless you don't eat chinese chives, you definitely will love it!
A bowl (or more) hot fluffy rice is all you need to eat this hearty dish :)

Recipe is from Wendy

What you need:
(I adjusted according to my family preference and what I had in my fridge)

1 kampong chicken (medium size)
2 tbsp shaoxing wine
1 tsp salt
2 spring onion

For nam:
100g chinese chives
40g ginger (after peeled)
a little less than 1/2 cup canola oil
8 tbsp light soy sauce
2 tbsp sesame oil
  1. Rub salt and wine all over chicken, inside out. Prepare oven proof dish and place chicken, fold spring onion and place underneath the chicken
  2. Cover dish. I used round pyrex with no cover, so I used aluminium foil, sealed around the sides and made roof on top of the chicken so it didn't touch the skin, lightly oiled the foil facing down (the one in facing the chicken)
  3. Bake in preheated oven of 160degC for 45 minutes
  4. Leave it in the oven for 30 minutes, remove and let cool (still covered)
  5. Chop when already cooled

To make nam:
  1. Wash chinese chives, shake water, spread the chives and put on a clean cloth, cover with another clean cloth and press gently til no longer wet. Slice thinly
  2. Slice ginger into 1 cm thick slices, smash and chop finely
  3. In a dry pan, dry fry til smells good, remove from pan and put in  a heatproof bowl
  4. Put 2/3 of the sliced chives over ginger
  5. using the same pan, heat oil til very hot. Put in the other 1/3 chives, gently stir around and immediately pour this boiling oil into the raw 2/3 of chives and fried ginger
  6. Let sit for approximately 30 seconds and gently stir after that
  7. Add in sesame oil and soy sauce

Serve chopped chicken with nam sauce separately or pour nam over it

I am submitting this post to Malaysian Food Festival: Pahang month hosted by Wendy of Table for 2...or More

28 comments:

  1. This looks delicious, Alice! I love steamed chicken! And that sauce looks good! Yum!

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    Replies
    1. thks Joyce, yes it's indeed yummy :P

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  2. Great to hear of your positive feedback about this recipe.
    I don't steam my chicken anymore after I started to bake them this way, hehehe.

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    Replies
    1. yes, i guess i'll also prefer this way, Wendy :)
      thks for sharing the wonderful recipe :)

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  3. Hi Alice,

    Sometimes, I do get this feeling too, asking myself what is the purpose of baking and blogging? Dare not tell my husband if I'm moody because of this... he will think that I'm crazy. LOL!

    In regardless of all, my baking and blogging momentum come back somehow... and everything seems to resume.

    Hope that you are feeling better.

    Zoe

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    Replies
    1. thks Zoe, yeah, i guess whatever we do, no matter how passionate we are about it, there'll be some down time when we just feel like taking a break LOL

      Delete
  4. Alice, that look so delish! I will be trying this recipe too. Thanks to Wendy we learn something new :)

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    Replies
    1. hi Phong Hong, thks :) you'll surely like it! yes, another great recipe from Wendy :)

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  5. I'm a vegetarian.. But I love a good chicken photograph! :D Loved your clicks! ;)

    Christmas Cook Off Contest!

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  6. the nam sauce just perfect compliment with this steam chicken, sound yummy.

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  7. Your chicken dish certainly look so appetizing, must learn this steam bake method.

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    Replies
    1. thks Esther, yes the method really works for me :)

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  8. Hi Alice, your chicken dish look delicious. Very appetizing and love the silky smooth skin. yum yum

    Have a nice day.

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    Replies
    1. hi Amelia, thks! its really yummy indeed
      have a great weekend :)

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  9. steam bake method and nam sauce is new to me too! shall KIV this to try :)

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  10. Nam sauce? Interesting~ I usually prefer fried or baked chicken, but steamed chicken with nam sauce sounds so savory!

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    Replies
    1. this is somehow better to be baked, i guess the texture of the chicken is better rather than steamed :)

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  11. I love this steamed chicken, simply perfect with the nam sauce :)

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  12. Hi Alice, I would like to try this steam bake chicken. But, can I use the meaty chicken?

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    Replies
    1. hi Kimmy, you mean those non-kampong chicken? i think shouldnt be a problem, just adjust the baking time. It should produce softer chicken meat :)

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  13. Mmm alice this is the type of chicken that my family would love if i made for them! Simple and flavourful chinese style chicken! Delissshhh! I'll have to start making more asian dishes nowww!

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    Replies
    1. thks Sam, this is a dish you have to try! :)

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  14. Alice,
    Your steamed chicken looks nice and juicy.
    The nam sauce sound interesting too!!

    My kids love steamed chicken, will try out this recipe.
    Thanks for sharing!!

    mui

    ReplyDelete

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