Auntie's Steamed Chicken. Great recipe for Auntie's Steamed Chicken. I wanted something succulent that would fall off the bone. I heard you could just throw a whole chicken into your slow cooker / multicooker.
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Ingredients of Auntie's Steamed Chicken
- Prepare 1 of small whole chicken (preferably free range and corn fed).
- It’s 1.5 L of vegetable or chicken stock.
- You need 3 of medium carrots.
- It’s 2 of medium white onions.
- You need 3 cloves of garlic.
- It’s A few of cabbage leaves (optional).
- You need 1 of green or red pepper (optional).
- Prepare A few of birds eye chillis.
- Prepare 1 glass of good dry white wine.
- It’s to taste of Salt and pepper.
- Prepare Half of a lemon, peeled.
- You need of Oregano or majoram.
- You need 1 tablespoon of olive oil.
I think Auntie's is the epitomy of KISS – keep it simple stupid. De-mould onto a serving plate, serve warm with the spiced sauce. MOK GAI Steamed Chicken Wrapped In Banana leafs INGREDIENTS: Chicken thighs, boneless Wood ear mushroom Green onion Lemon basil Shallot Garlic Thai chili Sticky rice, soaked in warm water Banana. BAMBOO SOUP INGREDIENTS: Fresh bamboo Water Puffball mushrooms Oyster mushrooms Pumpkin Chicken thighs Yam leaf + tender shoots Lemon basil Soaked sticky rice Thai chili Shallot Msg Salt Fermented.
Auntie's Steamed Chicken instructions
- It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure – but any vegetables you have to hand will do..
- Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt..
- Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside..
- Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker..
- Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot – beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken..
- Serve with rice or roasted potatoes and vegetables..
- Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal..
Auntie's Wok & Steam Menu is not extensive. Zhajiang Mian, Jiao Zi Dumplings, Ma Po Silken Tofu and Kung Pao Chicken are examples of the Chinese food served at the restaurant. Here are pictures of some portions from the Auntie's Wok & Steam Menu. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.