Saturday, 8 March 2014

Steamed Chilli Chicken (includes Thermomix method)

This is a really simple and quick dish to make. It's excellent served as a topping for noodles tossed with some stir-fried vegetables; with some steamed rice and a vegetable side dish; or with a selection of other Chinese dishes.

This amount serves two people as a main dish for 161 calories per serving, and you could easily double or halve the quantities. I think it's best served with vegetables on the side (and perhaps rice or noodles) and we enjoyed it with my Sea-Spiced Aubergines (as a side dish for only 42 calories) and some steamed rice (for which there is a Thermomix method to cook all three together, and Thermomix method for steaming the chicken below).

2 skinless, boneless chicken breasts, cut into approximately 1 inch pieces (240g) [264]
1 inch ginger root (about thumb thickness), finely grated/crushed [3]
1 tbsp Shaoxing wine (or substitute dry sherry / white wine [which are GF] - Shaoxing wine is often NOT gluten free) [20]
1 tbsp Chopped Salted Chillies (or substitute 1 large red chilli, finely chopped with or without seeds depending on your preference, and an extra teaspoon of soy) [7]
1 tsp light soy sauce (or use tamari for gluten free) [3]
1/2 tsp toasted sesame oil [22]
1 spring onion, finely sliced on the diagonal, to garnish [3]

Bring a pan of unsalted water to a rolling boil and blanch the chicken breast chunks in it for 20 to 30 seconds, making sure none stick together. Remove, refresh under cold water briefly to stop them cooking, and drain (this is quickest in a pan, with the water boiled in a kettle - but if you want to use your Thermomix, you can!).

Mix together all of the other ingredients, except the spring onion, in a shallow dish which will hold the chicken in one layer, and fit into your steamer (if you don't have a steamer, you could double-wrap in foil and cook in the oven, but it will take longer). Add the chicken, and mix well so that is completely coated with the rest of the ingredients.

If you think that any liquid from other ingredients, or the lid of your steamer may drip into the bowl with the chicken in it, during cooking, then you will need to loosely cover the dish with foil to prevent this from happening and diluting the juices/sauce.

Steam over a high heat for approximately 15 minutes (see notes below for Thermomix method), until the chicken is cooked all the way through (check the largest piece in the middle for done-ness, if you're not sure).

Serve scattered with sliced spring onions, and the juices from the dish.

If using a Thermomix, add 1 litre cold water, and cook for 20 minutes/Varoma/Speed 3 (you could cook rice in internal steamer basket and steam veggies in the other Varoma tray at the same time for a complete meal).

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