Steamed Chicken with Tomato and Onion Sauce
Steamed Chicken with Tomato and Onion Sauce

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steamed chicken with tomato and onion sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Steamed Chicken with Tomato and Onion Sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Steamed Chicken with Tomato and Onion Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook steamed chicken with tomato and onion sauce using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Chicken with Tomato and Onion Sauce:
  1. Make ready Steamed chicken
  2. Prepare 2 thighs Chicken thighs
  3. Make ready 2 tsp Salt and pepper A
  4. Get 1 (Shio-Koji [salt-fermented rice malt] is also ok)
  5. Take For the dressing:
  6. Take 1 large Onion (today I'm using sweet onion)
  7. Prepare 2 medium Tomatoes
  8. Prepare 10 leaves Shiso leaves
  9. Make ready 1 clove Garlic
  10. Prepare 2 Soup stock cubes
  11. Make ready 3 tbsp ※Olive oil
  12. Take 1 tbsp ※Sugar
  13. Prepare 1/3 tsp Salt and pepper B

Chinese steamed chicken with ginger and green onion. I have made this steamed chicken recipe several times this summer. This is ginger and green onion steamed chicken with my own tested dipping sauce. People in Guangdong and Guangxi province love to serve this chicken directly since.

Instructions to make Steamed Chicken with Tomato and Onion Sauce:
  1. Rub the salt and pepper A into the chicken thigh and place in a zipper bag. Place in the refrigerator for about 30 minutes-1 hour. It is also all right to use shio-koji here instead.
  2. Make the dressing while the meat in Step 1 is marinating.
  3. Finely dice the onion. Soak in water and rinse, changing the water 5 or 6 times, to get rid of the spiciness.
  4. When the white onion has turned a little transparent, try a little bit and see if the spiciness has gone. If it has, it is OK. This is easy if you use a sieve placed in a bowl filled with water.
  5. Slice the tomato in half horizontally. Remove the leaves and seeds, and finely dice (it's OK to leave the skin on).
  6. Also finely dice the garlic and shiso leaves (if you prefer it spicy, add more garlic and grate).
  7. Grate the stock cubes into a powder.
  8. Put the ingredients from Steps 3-7, and ※ ingredients into a bowl and mix. The dressing is done.
  9. Next we will make the steamed chicken.
  10. Steam the chicken from Step 1 in a microwave steamer or regular steamer. It will take around 20 minutes to cook.
  11. You can tell if it is cooked by pressing the surface - if it is hard it is done - but you can be sure by cutting the chicken in half. You will slice it later anyway. If there are any raw areas, steam it again.
  12. When it is cooked, soak in ice-cold water for about 3 minutes. Remove the excess water and slice. Top with plenty of dressing from step 8 and the dish is complete.

Boiled buckwheat chicken in creamy mushroom sauce. Chicken with potatoes, salted tomatoes and pickled mushrooms. in the background is a salt shaker, onion and garlic. rustic style. Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Add the onion and garlic to the dish.

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