Best 2 Chicken Steamed With Fresh Lemons Sai Ling Mung Ching Gai Recipes
Embark on a culinary journey to savor the exquisite flavors of Chicken Steamed with Fresh Lemons, a classic Cantonese dish that tantalizes the taste buds with its aromatic blend of citrusy freshness and savory chicken. This traditional recipe, also known as Sai Ling Mung Ching Gai, holds a special place in Cantonese cuisine, often gracing the tables of celebratory gatherings and family feasts.
In this comprehensive guide, we'll take you through three variations of this delectable dish, each offering a unique twist on the original. Discover the simplicity of the Classic Chicken Steamed with Fresh Lemons recipe, where tender chicken is enveloped in a fragrant broth infused with zesty lemons and ginger. For a more luscious experience, try the Steamed Chicken with Lemon Sauce variation, where the chicken is smothered in a rich and tangy sauce made from lemon juice, soy sauce, and oyster sauce. And for those who crave a bit of spice, the Spicy Steamed Chicken with Lemons recipe infuses the dish with the vibrant heat of chili peppers, adding an extra layer of complexity to the flavors.
Prepare to be captivated by the captivating aroma and delightful taste of Chicken Steamed with Fresh Lemons. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you effortlessly towards creating an unforgettable dish that will leave your palate dancing with joy.
CHICKEN STEAMED WITH FRESH LEMONS (SAI LING MUNG CHING GAI)
This recipe is from Eileen Yin-Fei Lo's "Chinese Chicken Cookbook". There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) ... the ingredient list is imposing, but the process is really easy ... and the flavor is fabulous -- very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to "foreign lemons" because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo's book are her remembrances of her family's (especially her aunt's) home cooking in rural China, very traditional ... so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much ... you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume ... I'd think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ....
Provided by Gandalf The White
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
- Add the chicken, mix to coat and allow to marinate for 20 minutes.
- Put the chicken and marinade into a steamproof dish (see note below).
- Place the dish in a steamer and steam for 10 minutes.
- Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
- Turn off the heat.
- Remove the chicken from the steamer.
- Sprinkle the red bell pepper over the chicken.
- Serve over cooked rice, with a slice/wedge of lemon.
- (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
- Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
- Make certain the water covers the dish completely.
- Cover with the wok cover and bring the water to a boil.
- Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a more intense lemon flavor, use Meyer lemons or a combination of regular lemons and limes.
- If you don't have a bamboo steamer, you can steam the chicken in a colander placed over a pot of boiling water.
- Serve the chicken with steamed rice, noodles, or vegetables.
Conclusion:
This steamed chicken with fresh lemons is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. The chicken is tender and juicy, and the lemon sauce is light and refreshing. With just a few simple ingredients, you can create a delicious and healthy meal that the whole family will enjoy.
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