Best Steamed Chicken Rice Recipes

SOY STEAMED CHICKEN WITH RICE

Soy steamed chicken with rice image

A veg-packed meal for all the family you'll make again and again

Provided by Good Food team

Time 25m

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breasts (about 140g/5oz each)
1 tbsp reduced-salt soy sauce
1 tbsp sunflower oil
small knob of fresh root ginger , grated
3 spring onions , sliced
175g basmati rice
250g pack prepared veg, broccoli , carrotts and green beans
425ml vegetable stock

Steps:

Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Nutrition Facts : Calories 553 calories, Fat 8 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.33 milligram of sodium

STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE

Steamed-Chicken Rice Balls with Dipping Sauce image

Provided by Food Network

Categories appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup uncooked short-grain white rice
1 pound ground chicken
1 egg, well beaten
3/4 cup finely chopped onion
1 can (8 ounces) water chestnuts, finely chopped
5 pickled jalapenos, minced
1/4 cup chopped fresh cilantro leaves
1 tablespoon salt
Lettuce or cabbage leaves to prevent rice balls from sticking
6 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled)

Steps:

Rinse rice and soak for 2 to 3 hours. Drain and set aside.
Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.

SCENTER STEAMED CHICKEN & RICE WITH GINGER DRESSING

Scenter Steamed Chicken & Rice With Ginger Dressing image

This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people.

Provided by Nyteglori

Categories One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

2 frozen boneless skinless chicken breasts
1 teaspoon ginger
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/2 teaspoon sesame oil
6 drops lime juice
2 tablespoons scallions, chopped
2 tablespoons fresh cilantro, minced
1/8 teaspoon black pepper
1 teaspoon dried cilantro
1/4 teaspoon lime zest
1/2 cup frozen peas
1/3 cup rice
2/3 cup water
2 tablespoons onions, finely chopped
1/2 sweet red pepper
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon soy sauce
6 drops sesame oil

Steps:

Note to make this recipe for three people use three small chicken breasts and increase the rice to 1/2 c and 1 c of water.
Fill your base to the high water mark.
Place pepper, cilantro and zest in flavor center.
Put rice and water in a cup - Like a large coffee cup or other similair size cup. Put this cup inside the steamer basket. Put the frozen peas and onions in the bowl divder basket. Place the the bowl divider beside the rice cup. Steam for 8 minutes.
While the peas are cooking, prepare the dressing by combining all the dressing ingredients. Set aside.
Add the red pepper to the peas and onions. Steam 5 more minutes.
Remove bowl divider and veggies from steamer. Set aside. Put chicken in steamer. Steam 40-45 minutes or until done. If chicken is thawed then cook rice an additional 20 minutes before adding chicken and cook for 20-25 minutes.
Mix rice with pea mixture and remaining rice ingredients.
Serve chicken over rice with dressing on top. Serve with traditional Chinese side dishes such as egg drop soup and fortune cookies.

Nutrition Facts : Calories 819.8, Fat 36.6, SaturatedFat 5.4, Cholesterol 75.5, Sodium 1204.1, Carbohydrate 111.4, Fiber 6.9, Sugar 19.1, Protein 35.4

STEAMED EGGPLANT WITH MINCED CHICKEN IN RICE VINEGAR

Steamed Eggplant With Minced Chicken in Rice Vinegar image

This is a recipe from a local maid, a friend, who had learnt from her Japanese boss, simply steamed the eggplant , add vinegar, soya sauce and sugar. A very simple dish.

Provided by Jeff LimChef166107

Categories One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

3 small eggplants
1/2 cup rice vinegar
3 tablespoons sugar
2 stalks chopped spring onions
1 red chile, sliced
200 g minced chicken
2 teaspoons sugar
2 tablespoons light soya sauce
3 dashes white pepper powder
cornflour

Steps:

3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).
Steam the eggplant till soft (about 20 minutes).
Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.
Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.
When ready, sprinkle spring onion and sliced chilli.
Serve with other dishes.
Serve with steamed rice.

STEAMED CHICKEN RICE

Steamed Chicken Rice image

Chicken rice generally comes in two forms - roast chicken and steamed chicken. I personally prefer the steamed chicken variation. One can find chicken rice stalls at almost every corner here in Singapore, but this recipe is special. This is the way my mum makes it, and the way I make it. It's quick, it's simple, it's healthy and...

Provided by C T

Categories Chicken

Time 45m

Number Of Ingredients 7

Ingredients

2 chicken thighs, cleaned
1 chicken breast half, cleaned
1/2 tsp salt
2 c uncooked rice
3-4 pips garlic
2 cucumbers
thick (dark) soy sauce for dark sauce (serve in side dish)

Steps:

1. Thaw your chicken completely if it is frozen. Do not use a microwave to defrost.
2. Wash rice, drain and add water as per cooking directions. Smash garlic pips, remove the skin and chop off the heads then stir into rice. Set to cook.
3. While the rice is cooking, set chicken to cook as well. Leave the skin on the chicken thighs. Rub salt all over three chicken pieces and place set aside to steam. Bring water to boil before setting the chicken over it. Steam for 20 minutes, till chicken is tender when pierced with a fork.
4. Cut off the ends of the cucumber and skin, but do not peel off all the skin. Slice (thick or thin is your preference) and then chill.
5. *In a small dish, prepare some thick (dark) soy sauce. When chicken is done, spoon some of the broth from the chicken into the dish and stir so the soy sauce and the broth combines.
6. Fluff the rice and serve with steamed chicken, cucumber and sauce. *I usually just have my rice with the chicken broth, not so the dark sauce. You can chop up the chicken beforehand or have a serrated knife at hand and carve to serve. Dad usually does the honours. I sometimes add some dried wolfberries to my chicken, tucking it around and then steaming.