I tried making steamed chicken because it’s a healthier alternative to the usual chicken-y meals I usually make. The finished product was pretty tasty, way better than I imagined it to be. Now, is this a revolutionary way of cooking chicken? No, but as a blog-owner starved of #content, I’m going to share how I steamed the crap about of that chicken (not literally). No, I did not take a photograph. I ate it. Immediately. Like a sane human being would.
Kennan’s Steamed Chicken and Vegetables
Ingredients:
- chicken
- half cup of calamansi juice
- salt and pepper
- dried thyme leaves
- onions
- Korean pepper powder
- ginger
- water
- dried bay leaf
Directions
- Marinate the chicken in calamansi juice, salt, pepper, and dried thyme leaves (preferably overnight).
- Combine water, ginger, Korean pepper powder, dried bay leaf, and onions in the steamer bowl.
- Bring mixture to a boil.
- Place chicken in the steamer tray, and cook with the steam for at least 20-minutes, making sure to flip the chicken midway through.
- You can steam vegetables on a separate tray if your steamer allows.
- Turn off heat, and serve dish while hot.
patrickkennan.com 