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Before you jump to Auntie's Steamed Chicken recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
Most of us believe that comfort foods are terrible for us and that we must stay away from them. But if your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to eat them. There are several foods that basically can boost your moods when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.
Cold water fish are great for eating if you are wanting to combat depression. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3 fats. These are two things that improve the quality and the function of your brain’s grey matter. It’s true: eating a tuna fish sandwich can earnestly raise your mood.
Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try these tips instead!
We hope you got benefit from reading it, now let’s go back to auntie's steamed chicken recipe. You can have auntie's steamed chicken using 13 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Auntie's Steamed Chicken:
- Get 1 small whole chicken (preferably free range and corn fed)
- Prepare 1.5 L vegetable or chicken stock
- You need 3 medium carrots
- Provide 2 medium white onions
- Get 3 cloves garlic
- Provide A few cabbage leaves (optional)
- Get 1 green or red pepper (optional)
- You need A few birds eye chillis
- Prepare 1 glass good dry white wine
- Take to taste Salt and pepper
- Use Half a lemon, peeled
- Provide Oregano or majoram
- Prepare 1 tablespoon olive oil
Instructions to make Auntie's Steamed Chicken:
- 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.
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. The name "Auntie's Dumplings" seems to capture perfectly the notion of an extended family of Chinese women with fingers nimble from years of practice perfectly crimping out a production line of. I find nothing more excruciating than having to eat dry, over-cooked chicken! Since my parents are from Hong Kong, my style of cooking is influenced by Cantonese cuisine.
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