This Steamed Chicken with Ginger Paste dish is often served at restaurants. However, it is very easy to make with minimal ingredients.
What type of chicken to use?
I used Kampung Chicken which is also known as Village chicken. The meat is more fragrant, learner and firmr. This type of chicken is common in Malaysia and Singapore. You can also use corn-fed chicken, the skin will be yellow.
Which part of the chicken to use?
I used a mix of chicken thigh and breast, but you can use just one if you prefer. If you’re using only chicken breast, be sure to reduce the steaming time.
What type of ginger to use?
I recommend Bentong ginger, a type of old ginger grown in Bentong, Malaysia. If you can’t find it, you can use any old ginger or even young ginger as a substitute.
Chef’s Tips
Marinate for Flavor & Tenderness
Marinate it with salt and let it rest in the fridge for 2 hours to enhance the flavor. Before steaming, I bring it back to room temperature for 30 minutes—this ensures even cooking and keeps the chicken tender.
Hot Oil Boosts the Ginger Aroma
Make sure the cooking oil is hot enough before pouring it over the ginger paste and oyster sauce. The sizzling oil brings out the fragrance of the ginger and blends the flavors beautifully. If the oil isn’t hot enough, the ginger paste will taste raw and overpowering.
Evenly Arrange the Chicken for Perfect Steaming
To ensure even cooking, spread the chicken pieces out in a single layer without stacking them. This allows the steam to circulate evenly, ensuring tender and juicy chicken in every bite!
Steam in the Shortest Possible Time for Tender Meat
I steam the chicken for the shortest time needed to keep the meat tender—about 15–20 minutes on high heat. Overcooking can make the meat tough, so adjust the time if using different parts.
What to serve with?
Serve with a warm bowl of rice.
Shelf Life and Storage
Best consumed on the same day.
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