Steamed Chicken with Broccoli and Ginger
Steaming food can be a really healthy cooking method, as there is no addtional oil needed most of the time.
The fact that it is not in direct contact with any water that will be discarded afterwards, it also means that
no nutrients are lost in the process of cooking, especially when steaming vegetables. This steamed chicken with broccoli
is easy and quick to prepare, low fat, and really delicious too.
- 100-150g broccoli (or as much as you like to have), cut into bite sizes
- 1 inch cube ginger root, finely chopped
- 1/4 chicken, cut into chunks (or 2 thighs and 2 drumsticks)
- Pinch of sea salt
- Rub the sea salt all over the chicken cut portions and arrange them in a small casserole. Scatter the chopped ginger over the top of the chicken, cover the casserole and marinate for about 1 hour.
- Place the whole casserole in the prepared steamer and steam on medium low for about 35 minutes.
- Arrange the broccoli over and around the chicken, then cover and steam for about 5-10 minutes, or until the broccoli has just turned a darker green.
- Stick a skewer through the meat at the joints, if the juices run clear then it is cooked. Otherwise, just remove the broccoli and continue to steam the chicken for another 10 minutes.
- Serve with boiled rice. Great for small family when you can't cook too many different dishes.
- Serves 2-3.
- You can make a bigger serving using whole chicken, just get your butcher to chop it up to small portions for you.
- If you don't have a steamer, place the dish over a steel trivet in a large, deep stock pot filled with boiling water.
Just make sure that the water does not touch the base of the dish.
- There is no oil needed for this recipe, as the chicken will release naturally existing fat which will turn into tasty juice.
You can spoon the juice over the broccoli or rice to make it tasty, or simply separate it and save for making stock or gravy.
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