@samlowcooks: Signature Steamed Cantonese Chicken Recipe If I could only have one dish for the rest of my life it would be this one, balanced, nutritious and comforting. A take on the classic Cantonese poached chicken but I’ve steamed it to retain all its flavours and juices. Also these individual logs make it easy for serving and batch cooking. (Serves 4) Chicken preparation: 4 large deboned chicken legs 2 tbsp rice wine 1/8 tsp white pepper 1 tbsp sugar 1 1/2 tsp salt 1 tbsp grated ginger 1 tbsp cornflour Mix everything together and roll the chicken into logs with tin foil, steam on high heat for 20-25 minutes. Turn off the heat and let it sit for at least 10 minutes. Cut the chicken into pieces and reserve the juices. Serve with steamed rice, greens and topped with the relish and juices. Relish: 3 sprig spring onion (finely chopped) 30g ginger (finely chopped) 1/8 tsp white pepper 1 tsp salt 1 tsp sugar 1/2 tsp chicken boullion powder (optional) 150ml oil (rapeseed/canola/vegetable/peanut) Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside. Save/share this recipe with someone who would love it! ✨✨✨ #chickenrecipe #chickenrice #chinesecooking #EasyRecipes #chicken

SAM LOW

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Region: NZ

Monday 21 September 2026 08:49:20 GMT