Recipe: Perfect Auntie's Steamed Chicken

Auntie's Steamed Chicken. Auntie Lucy's Yam Cake, Auntie Rose's Pei Tan Chok (Century Egg Porridge), Auntie Rose's Marinade the chicken. Toss chicken in soy sauce, Chinese wine, sesame oil, and water in a Bring steamer to a simmer according to manufacturer's instructions. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Chinese steamed chicken with ginger and green onion. I have made this steamed chicken recipe several times this summer. You can have Auntie's Steamed Chicken using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Auntie's Steamed Chicken

1. It's 1 of small whole chicken (preferably free range and corn fed).
2. You need 1.5 L of vegetable or chicken stock.
3. Prepare 3 of medium carrots.
4. Prepare 2 of medium white onions.
5. It's 3 cloves of garlic.
6. It's A few of cabbage leaves (optional).
7. You need 1 of green or red pepper (optional).
8. It's A few of birds eye chillis.
9. Prepare 1 glass of good dry white wine.
10. Prepare to taste of Salt and pepper.
11. Prepare Half of a lemon, peeled.
12. Prepare of Oregano or majoram.
13. It's 1 tablespoon of olive oil.

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Auntie's Steamed Chicken instructions

1. It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure - but any vegetables you have to hand will do..
2. Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt..
3. Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside..
4. Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker..
5. Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot - beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken..
6. Serve with rice or roasted potatoes and vegetables..
7. Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal..

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