Steamed Lemon Chicken with sweet chilli dip

Serves 2

Whole chicken cut into 4 – 900 gm

For Marinade
Ginger (minced) – 1.5 tsp
Ginger (pasted) – 1 tsp
Fresh lemon juice – 4 tbsp
Shaoxing wine – 1 tbsp
Oyster sauce – 1 tbsp
Light soy sauce – 1 tbsp
Brown sugar – 1 tbsp

For Dip
Ginger (minced) – 0.5 tsp
Coriander leaves – 2 leaves
Vegetable oil – 2 tbsp
Chilli flakes – 1 tbsp
Water – 0.5 cup
Dark soy sauce – 1 tbsp
Oyster sauce – 1 tbsp
Shaoxing wine – 1 tbsp
White suger and salt – to taste

1. Drain the water from the chicken.
2. Mix all the marinade ingredients except the minced and pasted ginger in a bowl and add the chicken to it. Mix well so that the mixture evenly coats the chicken pieces.
3. Add the minced ginger. Squeez the pasted ginger to add the juice to the chicken. Mix again. Keep aside for 20-30 minutes.
4. Prepare the steamer with water, coat the perforated surface of the steamer with a little vegetable oil, place the chicken pieces and cover the lid.
5. Steam for tentatively 10 minutes. Then remove the lid and replace the chicken pieces upside down. Again steam for 10 minutes.

While the steaming is in progress,
6. Heat a wok and add vegetable oil.
7. Once the oil is hot, add ginger and chilli flakes.
8. Quick stir and add the dark soy sauce, oyster sauce, wine, salt and sugar.
9. Quick stir and add water. Taste the seasoning and adjust to taste.
10. Remove from heat and keep in a small bowl. Add the coriander leaves to it.
11. Remove steamer the lid, check with a knife if the chicken is well cooked and take out the chicken. Place on a dish.
12. With a spoon, take some dip and spread it all over the chicken pieces. Keep the remaining dip in the bowl with spoon.
13. Serve hot immediately with steamed rice.

Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.


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