Steamed chicken and ham with broccoli spears is a quick and easy recipe that can be made in less than 30 minutes. This dish is perfect for a weeknight meal or a quick lunch. The chicken and ham are cooked in a steamer basket over boiling water. The broccoli is cooked in the same pot of boiling water. Once the chicken and ham are cooked through, they are removed from the steamer basket and the broccoli is cooked for an additional 3-5 minutes. This dish can be served with rice or quinoa.
GLAZING SAUCE3/4 cStockCornstarch paste2 tb Rock sugar, crushed1 tb Cooked oil Marinating:Combine chopped onions, ginger slices, sherry and salt.
Placechicken on platter, rub inside and out with onion mixture, and place onionand ginger inside chicken.
Allow chicken to marinate for 1 hour.
Rub hamwith same marinade, reserve.
Steaming: Steam chicken, breast-side up, for25-30 minutes.
At the same time, steam ham for 20 minutes.
Chicken shouldstill be firm but very moist when removed from steamer.
Drain chicken andallow to cool until juices congeal.
Chop Chinese-style into bite-sizepieces.
Start by cleaving chicken in half lengthwise through the breast.
Remove legs, thighs, and wings; chop in pieces.
Turn carcass, skin down;cleave in half parallel to breast; turn and chop in pieces.
Carefullyremove and discard bones.
Slice ham in bite-size pieces to match chickenpieces.
Organize in alternating strips on serving platter, in shape of achicken if possible.
Leave space around perimeter for vegetable.
Blanchingand Stir-frying Vegetable:Wash and remove tough skin of broccoli.
Sliceinto spears with flowerette at tip of each spear.
Blanch spears in saltedwater for 20 seconds.
Heat peanut oil in wok until it begins to smoke;stir-fry broccoli until bright but still crisp.
Sprinkle with fish sauce,toss briefly, then remove to serving platter with meat.
Glazing Sauce: Heatstock and crushed rock sugar in sauce pan; stir while bringing to boil.
Dribble in cornstarch paste to make a light sauce.
Stir in cooked oil.
Pourover meat.
Serve.
Serves 4 .
Ingredients
Directions
GLAZING SAUCE3/4 cStockCornstarch paste2 tb Rock sugar, crushed1 tb Cooked oil Marinating:Combine chopped onions, ginger slices, sherry and salt.
Placechicken on platter, rub inside and out with onion mixture, and place onionand ginger inside chicken.
Allow chicken to marinate for 1 hour.
Rub hamwith same marinade, reserve.
Steaming: Steam chicken, breast-side up, for25-30 minutes.
At the same time, steam ham for 20 minutes.
Chicken shouldstill be firm but very moist when removed from steamer.
Drain chicken andallow to cool until juices congeal.
Chop Chinese-style into bite-sizepieces.
Start by cleaving chicken in half lengthwise through the breast.
Remove legs, thighs, and wings; chop in pieces.
Turn carcass, skin down;cleave in half parallel to breast; turn and chop in pieces.
Carefullyremove and discard bones.
Slice ham in bite-size pieces to match chickenpieces.
Organize in alternating strips on serving platter, in shape of achicken if possible.
Leave space around perimeter for vegetable.
Blanchingand Stir-frying Vegetable:Wash and remove tough skin of broccoli.
Sliceinto spears with flowerette at tip of each spear.
Blanch spears in saltedwater for 20 seconds.
Heat peanut oil in wok until it begins to smoke;stir-fry broccoli until bright but still crisp.
Sprinkle with fish sauce,toss briefly, then remove to serving platter with meat.
Glazing Sauce: Heatstock and crushed rock sugar in sauce pan; stir while bringing to boil.
Dribble in cornstarch paste to make a light sauce.
Stir in cooked oil.
Pourover meat.
Serve.
Serves 4 .
