Pepper Steamed Chicken With Roasted Onion Sauce
|Black peppercorns||1 Teaspoon, crushed|
|Chicken breast halves||6 , boned and skinned|
|Lemon juice||4 Tablespoon|
|Onions||3 Medium (Unpeeled)|
|Spanish sherry vinegar||1 Tablespoon|
|Ground pepper||To Taste|
|Water||4 Cup (64 tbs)|
|Onion||1 Small, sliced|
|Lemon||1 , peeled seeded and chopped,|
|Minced parsley||1 Tablespoon (For Garnish)|
Rub half of crushed peppercorns into both sides of each chicken breast.
Transfer chicken to shallow baking dish and sprinkle with lemon juice.
Cover and refrigerate for 8 to 10 hours.
Position rack in center of oven and preheat to 425°F.
Rinse onions and place on piece of heavy-duty aluminum foil.
Roast onions until easily pierced with knife, about 1 1/4 hours.
(Onions can be prepared for 1 or 2 days ahead.) Trim off stem, root ends and first layer of onion peel.
Transfer onions to processor or blender in batches.
Add vinegar and butter and puree until smooth.
Season with salt and pepper and set aside.
Just before serving, drain chicken well.
Combine 4 cups water with cloves, onion, lemon, cardamom and remaining peppercorns in large saucepan with steamer rack.
Cover and bring to boil over medium-high heat.
Let boil 5 minutes.
Arrange chicken breasts in single layer on steamer rack (do not allow liquid to touch chicken).
Cover and steam until chicken is slightly firm, about 7 minutes.