Name: Steamed Chicken 玉兰鸡（蒸鸡）
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 pc kampong chicken (1700g); 6 pc ginger; 2 stalk spring onion; 1 tbsp salt; 6 stalk kai lan (wash it); 1 tbsp oyster sauce; some soy sauce; 1 bowl chicken broth (used to steam chicken, remove oil); 1 tsp cornstarch (add 2 tbsp water and stir well)

1只2公斤左右的菜园鸡，大火蒸个25分钟，鸡只就全熟了。先别起盖，让鸡只继续留在蒸笼里焗个5分钟，这样的蒸鸡口感就会是又滑又嫩。至于蒸鸡的汤汁，加点蚝油酱油，调个味勾个芡，鲜甜美味，淋在鸡只上，就香喷喷上菜啦！

分量：6-7人份
准备时间：10分钟
煮时：45分钟

材料A：
1只（1.9公斤）菜园鸡
5片姜
2棵葱
1茶匙盐

材料B：
1把/6棵 – 香港芥兰（洗净去硬皮）

调味料：
1汤匙蚝油
少许酱油
1碗鸡汤（蒸鸡的汤，去油脂）
1茶匙粟粉（加2汤匙水搅匀）

准备功夫：
1. 把盐抹在鸡只身上，4片姜和葱塞进鸡肚了，腌制30分钟
2. 煮滚一锅水，加入少许油，下芥兰烫熟，沥水待用

蒸鸡法：
1. 煮滚一锅水，把鸡放入蒸笼，盖上，大火蒸25分钟
2. 熄火，焗5分钟
3. 起盖，鸡只待凉, 沥汤斩块

酱汁煮法：
1. 热锅，倒入鸡汤，炒匀待滚
2. 加入蚝油和酱油，炒匀调味
3. 下粟粉水，勾芡
4. 把香港芥兰摆盆，鸡肉淋上酱汁，完成

*小提示：
1. 担心鸡只不熟的话，可以用只筷子插入鸡腿（最厚的部位）测试熟度，插穿得过表示鸡已经熟了，插穿不过就再煮5分钟
2. 鸡只还热的话就斩块，鸡肉会比较容易散落而影响卖相。所以建议鸡只凉了再斩，皮肉会比较完整而不脱落

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Steamed Chicken 玉兰鸡（蒸鸡）

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Prep time

minutes

Cooking time

minutes

If you prefer smooth & tender meat, let the chicken rest in the steamer first after it’s cooked.

Ingredients

Ingredients A
1 pc kampong chicken (1700g)
6 pc ginger
2 stalk spring onion
1 tbsp salt
Ingredients B
6 stalk kai lan (wash it)
Seasoning
1 tbsp oyster sauce
some soy sauce
1 bowl chicken broth (used to steam chicken, remove oil)
1 tsp cornstarch (add 2 tbsp water and stir well)

Instructions

Preparations
Apply salt on the whole chicken, stuff 4 pc ginger and spring onion into the stomach, marinate for 30 minutes
Bring a pot of water to boil, add in some oil, cook kai lan, rinse and set it aside
Steps (to Steam Chicken)
Bring a pot of water to boil, place chicken on top of a steamer, close it with a lid, steam with high heat for 25 minutes
Turn off the gas, let it rest for 5 minutes
Lift the lid, leave it to cold, rinse and chop the chicken
Steps (to Prepare Sauce)
Heat the wok, add in chicken broth, fry evenly and bring it to boil
Add oyster sauce, soy sauce, fry evenly and season
Add cornstarch and make a mixture
Dress the plate with kai lan, apply the chicken with sauce, it’s done!

Recipe Video

Notes

To check the doneness of the chicken, gently poke a chopstick into the flesh of the drumstick (the thickest part). The chicken is considered done if it’s easier to poke through, otherwise you can steam it for 5 more minutes
It is recommended to only chop the chicken when it colds down, otherwise the meat will be more scattered if you chop it while it’s still hot

玉兰鸡（蒸鸡）Steamed Chicken