Recipe of Gordon Ramsay Steamed Chicken in Ginger Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed chicken in ginger sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Steamed Chicken in Ginger Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Steamed Chicken in Ginger Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook steamed chicken in ginger sauce using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Chicken in Ginger Sauce:

1. Prepare 350 g Chicken Meat (skinless, boneless, cut into pieces)
2. Make ready Marinade;
3. Make ready 40 g Ginger (finely chopped)
4. Make ready 1 tsp Salt
5. Prepare Sauce (mix well in a bowl);
6. Prepare 1 Tbsp Light Soy Sauce
7. Make ready 1 tsp Sesame Oil
8. Prepare 1 tsp Rice Vinegar
9. Take Starch Solution (mix well in a bowl);
10. Prepare 1 tsp Corn Flour
11. Take 1/3 cup Water
12. Make ready Stir Frying;
13. Make ready 20 g Garlic (finely chopped)
14. Prepare 20 g Ginger (finely chopped)
15. Get 30 g Red Chilli (julienned)
16. Take 30 g Carrots (julienned)
17. Take 2 Tbsp Cooking Oil
18. Prepare Garnish;
19. Prepare 20 g Spring Onions (cut lengthways)

Steps to make Steamed Chicken in Ginger Sauce:

1. Marinade the chicken in salt and ginger for 30 minutes or more.
2. When ready, steam the chicken in a food steamer and steam for 5 to 10 minutes. To prevent sticking, grease the steamer with some oil. Once cooked, set aside and rest the chicken.
3. In a wok, heat 2 Tbsp of cooking oil on high heat and fry the garlic and ginger until fragrant (10 seconds). Then add the sauce, starch solution and cook until sauce almost thickens. Just before the sauce thickens add in the red chilli, carrots and mix well.
4. Serve the chicken on a serving plate and freely drizzle the final sauce onto the chicken. Garnish with spring onions. Serve with rice and veggies.
5. NOTE; If you are using whole parts, such as whole chicken leg or whole breast fillet, steam the chicken on high heat for 15 - 20 minutes to make sure that the entire part is cooked right to the bone/middle. When serving, cut the parts into segments.

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