Steam cooking is an easy and quick way to cook food, allowing you to preserve the maximum amount of nutrients in it. Steamed products are less nutritious than fried, stewed and even baked products. It is believed that steamed food is tasteless. This is far from the case, because, unlike cooking, with proper steam treatment, flavor and aroma are not extracted.
It is necessary
-
- Cantonese Steamed Chicken:
- 4-6 medium dried shiitake mushrooms;
- 750 g chicken fillet;
- salt
- pepper;
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or sherry
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons cornstarch
- 1 piece of ginger (2-3 centimeters);
- 1 stalk of green onions.
Instructions
Step 1
You can steam vegetables, eggs, seafood, pork and chicken, and a variety of stuffed doughs. However, you should not steam beef and game - such steamed meat dries out, loses its juiciness and aroma.
Step 2
Before steaming food, peel and cut into small pieces, if possible the same size, so that they cook at the same time. Place food in the steam basket in one layer so that the steam can heat it evenly.
Step 3
Use a small amount of water when steam cooking. Enough 2.5 centimeters of boiling liquid to form a stable vapor cloud. Make sure that the water does not boil away. Make sure the liquid is at least 3-4 centimeters below the insert on which the food is lying.
Step 4
Make sure that the food to be cooked is tightly covered with a lid. This will shorten the cooking time and prevent the water from boiling over quickly.
Step 5
Before steaming cereals - rice, millet, couscous, etc. - pour boiling water over it.
Step 6
Pay attention to Chinese recipes. The Chinese are great masters of steam cooking; it is one of the three most popular cooking methods in oriental cuisine. Their recipes include appetizers, main courses and desserts.
Step 7
Cantonese Steamed Chicken
Soak dried mushrooms in a bowl of warm water for 15-20 minutes. Squeeze out the water, cut the mushrooms into small pieces. Set aside 1 tablespoon of mushroom infusion for the marinade.
Step 8
Chop the chicken into pieces. Make a marinade with soy sauce, rice wine, salt, sugar, sesame oil, mushroom infusion, and cornstarch. Stir the starch thoroughly, do not leave it in a lump. Marinate the chicken for 10-15 minutes.
Step 9
Place pieces of marinated chicken in the middle of the basket or colander in which you are going to cook, place chopped mushrooms around, sprinkle with chopped ginger and chopped green onions on top. Close the lid and cook for about 15-20 minutes. Serve with rice.
