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Sunday, October 10, 2010

Steamed Free Range Chicken


I like chicken cooked in this way. It's very simple to cook and the best part is the meat remains juicy and tender through out the steaming process. 

I don't usually cook a whole chicken, but this time, I did it. I got myself to learn something new today. Chopping up the chicken into pieces using clever knife is something that I haven't master and I have no confidence to do it at the moment.  Hence, I look for the alternate way which is to carve a chicken using a knife and a fork. I want to learn how to carve a chicken. I found this video, and I follow the steps.  I did it eventually! Just a few gentle cuts to the chicken and it's quatered nicely. Besides, I save the chicken carcass  for soup boiling next.

I'm glad to learn up a new skill today. A little accompliment can make me happy. That's the reason I like cooking.

Steamed  Free Range Chicken

Ingredients:
1 whole free range chicken

Seasoning:
1 tbsp of sesame oil
1/2 tsp of salt

Steps:
1. Clean the chicken. Leave the skin on.
2. Rub the chicken with salt, follow by sesame oil. Put it on a heat-proof plate
3. Steam the chicken for 20 minutes.
4. Chop or carve the chicken into pieces.
at

21 comments:

  1. Cooking GalleryOctober 10, 2010 at 9:06 PM

    Great recipe! I love simple steamed chicken with chili sauce!

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  2. MODERN ROBINSON CRUSOEOctober 10, 2010 at 9:09 PM

    Good for you : expanding your interest in cooking :-D

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  3. WendyinKK October 10, 2010 at 9:34 PM

    I used to hate this type of chicken when I was a kid.
    But now it's my favourite :)
    I like the way you broke the leg off the chicken body, looks very rustic this way :)

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  4. ann lowOctober 10, 2010 at 9:39 PM

    I love chicken and this is definitely a good recipe to follow ;D
    Very nice click as usual ;))

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  5. aaronOctober 11, 2010 at 4:50 AM

    well i never thought of steaming a chicken, it sounds like a really healthy option though!

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  6. Little InboxOctober 11, 2010 at 8:03 AM

    Cooing Gallery, oh yes, the chili sauce add some oumph to the steamed chicken.

    MRC, hehe I feel so happy each time I cook up a new dish and learn a new skill. :)

    wendy, me too. Hoho...I need more practice. :)

    Anncoo, thank you! I want to learn from you how to make Chawanmushi. It's in my "to-do" list.

    aaron, steamed chicken is very famous here in Asian. :) Simple but taste yummy in different kind of sauces.

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  7. Elin ChiaOctober 11, 2010 at 10:06 AM

    I am happy when I learn something nice..be it a new recipe or tips on how to crave a chicken. Thanks for sharing the link on how to crave a chicken. Your steamed chicken looks juicy and tender. Well done and great clicks :)

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  8. MaryMohOctober 11, 2010 at 3:43 PM

    That's such a beautiful piece of steamed chicken...just what I like, especially with the chili sauce...mmmm....delicious.

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  9. Noob CookOctober 11, 2010 at 4:28 PM

    I love steamed chicken like this. Your chilli sauce looks good to dip with the chicken. It's so hard to find free range chicken in SG, the so-called "kampong chicken" are said to be raised in cages too so they aren't really free range :(

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  10. Little InboxOctober 11, 2010 at 9:04 PM

    Elin, we are from the same "species", hehe...

    Mary, I must have the chicken with this special type of chili sauce. A must, hehe...

    noobcook, I see. The "kampung chicken" here are quite muscular, I can feel it through the bites, hehe...Means they exercise a lot?

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  11. tigerfishOctober 12, 2010 at 4:16 AM

    Just sesame oil and salt? My kind of cooking. Also, just the kind of cooking to simply taste free range chicken, ya?

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  12. MeRyOctober 12, 2010 at 2:47 PM

    SHould try out your recipe one day..

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  13. choi yenOctober 12, 2010 at 4:08 PM

    love to have steam chicken with chopped chili+soy sauce+dark soy sauce as dipping, yummy~~~

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  14. Little InboxOctober 13, 2010 at 8:47 AM

    Tigerfish, yes, just sesame oil and salt. Also, not to forget to serve it with good chili sauce. :)

    MeRy, feel free to give it a try!

    choi yen, oh, I will figure out how the chili sauce taste like. :P

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  15. Pei-LinOctober 14, 2010 at 12:08 AM

    Hey, I like 白切雞!!! But, I steam mine with scallions, seasoned with just salt and sugar. Then, make some special seasoned soy sauce that has a sweet note to go with the chicken. I used the "soup" from steaming the chicken to steam my rice. Yummy! Yours looks just as good!!! But, I've not mastered the skills needed to 斬雞 ... So, I always get bits of bones all over as we savor the chicken. Thank you for sharing! Will go into detail when I'm free. =)

    But I don't quite have a recipe for mine. Dunno if I should blog about it. LOL!

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  16. Little InboxOctober 14, 2010 at 11:18 AM

    Pei-Lin, I save the chicken carcass for soup boiling and the chicken essence for cooking chicken rice. Hehe...nothing is wasted.

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  17. libelluleOctober 20, 2010 at 1:19 PM

    perhaps i'm a bit daft, but how do you steam a chicken? my steamer insert isn't big enough...

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  18. Little InboxOctober 20, 2010 at 1:47 PM

    libellule, I use wok to steam my chicken. If your steamer is not big enough, then you can cut the chicken into half or even quarter it.

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  19. JasonOctober 20, 2010 at 10:07 PM

    Absolutely GROSS!

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  20. SophiaOctober 26, 2010 at 1:08 AM

    Yum, I love a good chicken dinner recipe. I just made a chicken casserole the other day. It's called Artichoke Olive Chicken Bake. I loved it! I'm going to put your recipe on my "To-Make" list, too!

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  21. Little InboxOctober 26, 2010 at 8:05 AM

    Sophia, I can see it was a satisfying meal for your family. :)

    ReplyDelete

Hello food lover(s), thanks for putting up your comments.