Steamed Chicken with Xiao Fan's Special Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This aromatic steamed chicken with xiao fan's special sauce is a masterclass in clean, vibrant Asian flavours. By steaming the chicken on the bone, you ensure the meat remains incredibly succulent and tender, while the infusion of fresh ginger provides a subtle, warming base. The real star, however, is the punchy dressing made with fresh Thai chillies, garlic, and coriander, which cuts through the richness of the poultry to create a perfectly balanced and fragrant dish.

As a high-protein main course, this recipe is ideal for those seeking a nutritious and restorative dinner that does not compromise on taste. It is wonderful served simply alongside steamed jasmine rice or some stir-fried pak choi to soak up the savoury juices. Whether you are looking for a healthy midweek meal or a communal dish for a weekend feast, this homemade chicken is sure to become a household favourite.

Ingredients for Steamed Chicken with Xiao Fan's Special Sauce

1 chicken (about 1.6kg), halved lengthwise
2 tablespoons thin matchsticks of peeled ginger
1 1/2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
3 to 4 (2-inch) fresh hot Thai chillies, minced, including seeds
1/2 cup coarsely chopped coriander
1/4 कप पानी
1 teaspoon soy sauce
1 teaspoon rice vinegar (not seasoned)

How to make Steamed Chicken with Xiao Fan's Special Sauce

Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.

Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).

Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 60ml (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.

Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chillies and stir-fry 15 seconds. Add coriander and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoons salt, and 60ml chicken juices and simmer 1 minute. Transfer to a bowl.

Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.