Quick and Easy Steamed Chicken with Rice Wine Sauce

Here’s another quick and easy steamed chicken dish. I love steaming chicken because its healthy and easy. You just leave it in the wok/steamer and you can do up the rest of your household chores until its time to take it out and eat.

This dish was inspired by the wine chicken one sometimes gets served as appetizers at Chinese restaurants and a burst of creativity on my part LOL… So, here’s my quick and easy Steamed Chicken with Rice Wine Sauce I whipped up one evening.

You Need:-

• 2 large Chicken Legs left whole
• 1 inch of ginger sliced thinly
• 1 red chilli chopped
• 4 medium sized cloves of garlic peeled
• Oyster Sauce
• Soy Sauce
• White Pepper
• 2 tablespoons of Rice Wine

Serves: 2-3 Persons

How to:-

• Marinade the chicken legs with oyster sauce, soy sauce and liberal dashes of white ground pepper. Leave aside to marinade for about half an hour.
• Place a chicken leg on a piece of doubled up foil, and place the slices of ginger and garlic and chopped chilli on the top of the chicken and in between the flesh and the skin (if you left the skin on).
• Wrap up securely and place on a plate and place in a wok or steamer and steam for about 45 minutes.
• When done, remove the packages carefully and open it up, tipping out the sauce into a saucepan. Chop up the chicken and place on a plate to serve.
• Heat up the sauce in the pan, add a bit of corn starch or tapioca flour to thicken if you prefer, allow to boil up, add 2 tablespoons of rice wine and turn off the fire.
• Pour the rice wine sauce over the chicken and serve immediately with hot white rice.

Don’t boil up the rice wine because boiling it spoils the taste and causes the alcohol to evaporate. I was pleasently surprised to find that the steamed chicken has a subtle taste of ginger and garlic, with a hint of spiciness from the chilli. The rice wine sauce adds a lovely flavour to the dish. Be sure to have a lot of steamed white rice on hand because you and your guests will find yourself going for seconds and maybe thirds!

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Tagged as: Chicken, Chinese, Easy Recipes, Steamed