Mouthwatering Chicken

Tender steamed chicken in a spicy Sichuan sauce served with nutritious brown rice and savory stir-fried Chinese broccoli.

Healthy Chicken Main Course High Protein Steamed Sichuan

Estimated Nutrition

Calories

697

kcal / serving

2788 kcal total

Carbs

70.9g

per serving

283.6 g total

Fat

30.6g

per serving

122.5 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mirin

tbsp

Soy Sauce

light

tbsp

Rice Vinegar

tbsp

Soy Sauce

light, for broccoli

tbsp

Black Rice Vinegar

GrainsCereals

400

Brown Rice

Meat

400

Chicken Thighs

free-range, bone-in or drumsticks

NutsSeeds

0.5

tsp

Sichuan Pepper

ground

0.25

tsp

Sea Salt

ground

0.5

tsp

Chilli Flakes

crushed dried

0.5

tsp

Sichuan Pepper

ground, for dressing

0.5

tsp

Chilli Flakes

crushed dried, for dressing

clove

Garlic

sliced

Sesame Seeds

toasted

OilsFats

tbsp

Vegetable Oil

tbsp

Sesame Oil

toasted

tbsp

Vegetable Oil

for stir-fry

tbsp

Sesame Oil

toasted, for broccoli

Seafood

Baby Shrimp

dried

Vegetables

2.5

Root Ginger

peeled and grated

110

Spring Onions

two finely sliced for garnish, remainder cut into 2.5cm pieces

piece

Banana Shallot

sliced

head

Gai Lan

cut into florets

Method

Mix grated ginger, mirin, Sichuan pepper, salt, and chillies in a bowl and rub over the chicken.

Place 2.5cm spring onion pieces in a heatproof dish and lay the chicken on top.

Fill a pan with 1 liter of water and place a steamer rack over it to simmer.

Steam the chicken for 25 minutes until cooked through and reserve the juices.

Shred the hot chicken and skin and place on a serving plate.

Wash brown rice, boil in 500ml water, then simmer covered for 20 minutes until absorbed.

Heat vegetable oil, pour over spices in a bowl, then stir in soy sauce, vinegars, oils, and 4 tablespoons of chicken juice.

Stir-fry shallot, garlic, and shrimp in oil for 2 minutes, then add broccoli and remaining seasonings for 5 minutes.

Garnish chicken with sliced spring onions and serve with rice, sesame seeds, broccoli, and extra juices.