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Steamed Chicken Breast And Jasmine Rice With Ginger Sweet Soy Sauce - Part 2 - Finalizing

Ramona.Werst's picture
Ingredients
  Boneless chicken breasts 4
  Chicken stock/Canned chicken stock 2 Cup (32 tbs) (Homemade)
  Jasmine rice 1 Cup (16 tbs)
  Cooking oil spray 1
Directions

Spray the steamer basket with cooking oil and place the chicken breasts in a single layer in the steamer basket. (If you are making more than the basket will hold, you will want to use just the chicken stock to steam the chicken breasts in batches. For your last batch, make sure the liquid level is where it’s supposed to be and add the rice so it will cook with your last batch of chicken) Sprinkle chicken breasts with salt, pepper.
Press the setting for white rice and in approximately 15 minutes, lift the steamer basket out and with the rice spatula, stir the rice and check the chicken. You want the chicken to be at 170 F degrees. The rice and the chicken should finish cooking at about the same time, depending on how much rice you are cooking.
If you are not using a rice steamer, you can use a double boiler and bring the chicken stock with the rice to a boil. Place the top part of the double boiler in the pot and turn the heat to simmer. Steaming the rice about 30 or more minutes. Check the chicken at the 15 minute mark and steam until reaches 170 F degrees.
Place the cooked chicken on the plate and spoon the Ginger Sweet Soy Sauce over the top. Serve with the chicken stock steamed rice.
This video is a creation of Ramona_Werst. You can visit Ramona_Werst for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Servings: 
4
In Part 2 of the series, the chef demonstrates the right way to serve this delicacy. The sauce needs to be drizzled properly for maximum taste, so watch carefully!

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