Step by Step Guide to Make Quick Steamed ginger chicken with sesame oil for List of Food

Steamed ginger chicken with sesame oil.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, steamed ginger chicken with sesame oil. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Steamed ginger chicken with sesame oil is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions every day. Steamed ginger chicken with sesame oil is something which I've loved my whole life. They're nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook steamed ginger chicken with sesame oil using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Steamed ginger chicken with sesame oil:

1. {Make ready 4 halves of chicken breast.
2. {Take 4 cloves of garlic.
3. {Make ready 1 of small ginger.
4. {Prepare 4 of shiitake mushrooms.
5. {Get 1 half of lotus root.
6. {Take of Salt.
7. {Take of Sesame oil.
8. {Prepare of Hua Tiao Wine or Rice wine.
9. {Prepare of Side dish.
10. {Prepare 1 of broccoli.

Instructions to make Steamed ginger chicken with sesame oil:

1. Season the chicken breast with salt and let it sit on a plate flat.
2. Cut the broccoli into florets.
3. Season the broccoli florets with salt.
4. Grill it at 220 degree for 10-15 mins. If you would like it crunchy stick to 10 mins and if you like it crispy, go for 15 mins..
5. Finely chop the garlic.
6. Thinly slice the ginger into streaks.
7. Cut the shiitake mushroom into slices.
8. Cut the lotus root into slices.
9. Place the lotus root and shiitake mushrooms on top of the chicken breast.
10. Then top with the sliced ginger and chopped garlic.
11. Drizzle sesame oil over the chicken breast.
12. Drizzle Hua Tiao wine over the chicken breast.
13. Steam the chicken breast for 20 mins on small to medium heat.

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