Tuesday, 20 July 2010

Home-cooked Sunday

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Steamed Herbal Chicken:

Herbs in use are Tong Kwai, Yuk Chuk and Kei Chi. Ensure to clean it before using it to marinade the chicken for a few hours. Once you are ready for your meal, boil some water in a wok. Place the plate of marinated chicken on the steamer and add a dash of salt then cover the wok with hood. Let it steam for about 5 mins and then turn the chicken over. Allow it to steam for another 3 mins and then turn off the fire. Don’t overcook it or else the chicken meat will be very rough. You can let the steam cook the chicken further for about 10 to 15 mins or serve it immediately.

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