simple Cantonese Chicken Recipe (Instant Pot Chinese Cooking) Chinese Cuisine



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


simple Cantonese Chicken. This recipe can be made in an Instant Pot or just using a regular covered pan. Steaming results in a moist, delicious chicken. The marinade adds lots of flavor. This video also shows how Cantonese Steamed Chicken is served in a traditional Chinese restaurant. Recipe is below:
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CANTONESE STEAMED CHICKEN

1 chicken (3 lbs.)
3 tablespoons Chinese oyster sauce (or other sauce ie. Chinese bbq sauce, hoisin sauce)
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon sea salt (or other salt) + additional 3 tablespoons alt
2 stalks lemongrass
6 cloves garlic
2 stalks green onions

To clean chicken, sprinkle salt over chicken and into cavity of chicken. Rub salt into chicken and rinse with cold water.

To make marinade, in a owl, add Chinese oyster sauce, light soy sauce, dark soy sauce, and sesame oil. Rub marinade over chicken and add remaining marinade into the cavity of chicken. Marinade chicken for at least 1/2 an hour or even overnight.

If using an Instant Pot, put 1/2 the lemongrass and 1/2 the garlic cloves on the bottom of the Instant Pot. Stuff the remaining ginger, garlic cloves and 2 stalks of green onions into the cavity of the chicken. Add 3 cups of water into the Instant Pot. put the Instant Pot wire bracket in, then add 3 cups of water into the Instant Pot. put the chicken on the wire bracket.

The cooking time for chicken is 5 minutes per pound. My chicken is 3 lbs., so the cooking time is 15 minutes. This does not include the pressuring time of about 10 to 15 minutes. When the chicken is finished cooking, it takes about 15 minutes to naturally release the pressure in the Instant Pot. Forced pressure release immediately after finished cooking takes about 1 to 2 minutes.

Using a regular pan, add water to cover about a 1/3 of the pan. Add a deep sided dish containing the chicken. Cover with a lid and steam for about 1/2 an hour. Add more time if the chicken is larger. Once the cooking time is finished, turn off the heat. Let the chicken remain covered for 15 minutes before taking out chicken. Chicken should be cooled at least 15 to 20 minutes before cutting.

This chicken can be served cold. Simply let chicken cool off completely and put into the fridge…. overnight if you love.

GINGER AND GREEN ONION TOPPING
1 1/2 cups chopped ginger
1 1/2 cups chopped green onions
3 tablespoons peanut oil (or other cooking oil)
1 to 2 teaspoon sea salt (or other salt)
1 teaspoon sesame oil

Preheat a pan at medium heat. Add peanut oil. Add chopped ginger and briefly stir fry. Add green onions. do final stir . Add sesame oil and mix well. Serve ginger and green onion topping in a bowl or put on top of cut up chicken. Enjoy!

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Ginger

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