Steamed Chicken

The ingredient of Steamed Chicken

• 3 900g chicken thigh pieces
• 3 350g chicken drumsticks
• 3 330g chicken wings
• 2 chicken breast fillets

The Instruction of steamed chicken

• wash the chicken pieces and pat dry behind paper towel
• stack two 25cm 10 inch bamboo steamers in a wok and build up tolerable water to the wok so that the water reaches just below the bottom steamer bring the water to the boil divide the chicken thigh pieces drumsticks and wings evenly accompanied by the steamers desertion enough room for the chicken breast fillets in the height steamer cover in the same way as the lid steam the chicken pieces for 5 minutes then amass the breast fillets to the summit zenith steamer and cover steam for a further 20 minutes turning the chicken pieces like during cooking to test the chicken pierce the thickest part of the pieces gone a skewer if the juices control manage clear the chicken is cooked slice the breast fillets assist sharply approaching individual plates or from the bamboo steamers in imitation of the ginger garlic dipping sauce steamed rice and wok fried asian greens

Nutritions of Steamed Chicken

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