Recipe of Any-night-of-the-week Steam Chicken and Chicken Stock

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The ingredients needed to make Steam Chicken and Chicken Stock:

1. Make ready 3 kg chicken
2. Prepare 12 fresh pepper
3. Get 1 large onion
4. Take to taste salt
5. Make ready dash thyme
6. Prepare 1 tsp oregano
7. Get 3 knorr cube
8. Make ready dash curry
9. Get leaf bay
10. Get garlic and ginger paste

More stock photos from Dontree's portfolio. This steamed chicken is very delicious, and is popular in Southeast Asian countries. normally served with chicken rice. I used chicken stock instead of water and I put whole onions and garlic cloves in the steamer basket to help flavor the meat. I served it withe roasted vegetables.

Instructions to make Steam Chicken and Chicken Stock:

1. Wash chicken and place in a pot; wash and blend onion and pepper and pour mixture into the pot of chicken
2. Add salt, thyme, knorr, oregano, curry, ginger, garlic and bay leaf; stir everything together and place on low heat
3. Allow it cook for about 45 to 60 minutes make sure the water doesn't dry off, add little water from time to time and monitor
4. Once your chicken is tender enough, you can fry or grill but for your meat stock, use a tiny mouth sieve and extract a clear juice from the chicken stock and store in the fridge for future use

I used chicken stock instead of water and I put whole onions and garlic cloves in the steamer basket to help flavor the meat. I served it withe roasted vegetables. Steamed whole chicken has long been a staple in Asian kitchens; however, it has only recently moved into Western cuisine. Opt to save the liquid for stock or simmer it uncovered to create a sauce. The absolute best way to ensure chicken is to use a digital thermometer.

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