Thursday, February 22, 2007

Steamed Chicken With Scallions

Since most of you are not cooking for a very large family, I give you this smaller portion recipe so that it will be just enough for a family of 4. Usually Chinese family always serve their family with at least 4 different type of dishes at home.

2 chicken legs
5 scallions
1 fresh chili pepper

(1) 1 Tbs cooking wine, 1/2 Tbs salt
(2) 1 Tbs oil, 1 Tbs sesame oil

  1. Rinse chicken legs, pat dry, coat with seasoning (1) and sit for 10 minutes. Steam in a rice cooker with 1 1/2 Cup water in steamer.
  2. Remove chicken legs, let cool, chop into pieces and arrange on a serving plate. Shred scallions and chili pepper, soak in water for 5 minutes, then place on chicken.
  3. Heat seasoning (2) , then drizzle over the scallions and chili pepper. Ready to serve.
-- Soak the shredded scallions and chili pepper in water to remove any unpleasant sharp flavors. They will also curl quite attractively in water. --

-- You can also made a dip that can go with this dish. I like to shred 3 Tbs of young ginger and chopped 2 Tbs of scallions. Place them in a heat proof bowl, then I pour 5 Tbs of a very hot oil in them. Add 1 tsp of salt also. I know some restaurant also add MSG into this dip. --

NOTE: If you like to see more pictures of the food that I ate during Chinese New Year you can click here.

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