Best Steamed Chicken With Cilantro Oil Recipes

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TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL



Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil image

Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can't find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.

Provided by Kay Chun

Categories     dinner, lunch, weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups short-grain brown rice
2 cups Shaoxing wine (or dry sherry)
5 unflavored black tea bags (such as English breakfast)
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons turbinado sugar
1 (5-inch) piece ginger, scrubbed and thinly sliced
1 tablespoon whole black peppercorns
4 boneless, skinless chicken breasts (about 1/2 pound each)
1/2 cup coarsely chopped cilantro, leaves and tender stems
1/2 cup coarsely chopped scallions
1/2 cup safflower or other neutral oil
1 tablespoon lime juice
Black pepper

Steps:

  • In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
  • As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
  • Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
  • Slice chicken and serve with brown rice and cilantro-scallion oil.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 11 grams, TransFat 0 grams

EASY STEAM CHICKEN



Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

STEAMED SOY-MARINATED CHICKEN



Steamed Soy-Marinated Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon peanut oil
1/2 lime, juiced
1 (1-inch) piece ginger, sliced thick
1 cloves garlic, sliced
1 handful cilantro, chopped
4 boneless, skinless chicken breasts
1 head savoy cabbage

Steps:

  • Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
  • Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

GINGER-SCALLION CHICKEN



Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories     dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

  • Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
  • Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
  • Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

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