You’re all probably saying, “Oh, there goes Susan and her Asian-inspired dishes again!” I can’t help myself, O.K.? After a long day of work, I craved the comforting flavors of this “Lane Household” staple. My daughter, Jackie, counts it as one of her favorites, so when I came home with a bag of groceries from the Asian market, she instantly blurted out, “Bamboo steamed chicken I hope?”
There are 4 easy parts to this dish. First, the chicken and it’s marinade (to serve 4)
1/4 c. soy sauce- low sodium
1/8 c. roasted peanut oil
splash of sesame oil
splash of rice wine vinegar
2 cloves minced garlic- minced
1 tbsp. minced ginger
1/4 c. cilantro chopped
1 tbsp. roasted sesame seeds (optional)
2 whole boneless chicken breasts- sliced lengthwise and then sliced thinly
Mix first group of ingredients and add chicken, marinating for a minimum of 15 minutes while you prepare other parts of the dish.
At this point, I get the rice steamer out. If you don’t have one, a good sturdy pot will do. I use a sushi style white rice because it results in a nice sticky rice which is a perfect complement to this dish. Just follow the directions on the package using about 1 cup of rice for 4 people.
Next comes the stir-fry:
Chinese Broccoli Stir-Fry
2 cloves garlic
1 tbsp. chopped ginger
1 tbsp. peanut oil
1 bunch of Chinese Broccoli or American Broccoli- sliced or chopped
a 1/2 bag of bean sprouts
2 scallions- greens and whites chopped
1 square of firm pressed tofu (optional)- cut in small squares.
Heat wok or large frying pan to high temp. Add peanut oil, then garlic and ginger. Soon after, add scallions, then broccoli and bean sprouts. Stir fry for a minute or so, then add a few splashes of soy sauce and a teeny bit of sesame oil. Add tofu at this point if desired. If using traditional broccoli, you may want to cover the pan with a lid to continue cooking. Do not add tofu until traditional broccoli is tender. Serve.
Clean wok or pan out with paper towel and fill with cup or so of water to prepare for steaming chicken. Heat water to boil while lining steamer baskets with any type of large leaf- lettuce, beet greens, chard. In place of a steamer basket, I’ve also used a stainless colander. Place chicken pieces on top of leaves, making sure some holes of the steamer are exposed to allow steam to come up and cook the chicken. Continue with remaining steamer baskets, placing them on top of the first, and place over the boiling water. Cover with a lid and cook until pieces are tender~ around 8-10 minutes.
Finally, while the chicken steams, make a sauce for dipping the chicken into:
Soy Sesame Dipping Sauce
1/2 cup good quality soy sauce
1/4 cup rice vinegar
a few splashes of sesame oil
Sriracha sauce- Asian hot sauce- (optional)
Roasted Sesame Seeds (optional)
It seems like a lot of work, but it happens so quickly and the smells are so delicious it’s worth the few extra steps. Your family will absolutely love it. Especially your kids. Enjoy!!