Steamed Lemon Chicken

Steamed Lemon Chicken Recipe

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About Steamed Lemon Chicken Recipe:

When you think sweets, you simply can’t ignore Bengal’s contribution in this culinary delight. Of all the sweets like Roshogolla, Rashomalai, chum chum, mihidana, kheer payesh and more that the state sees, Sandesh is surely one of the most loved one. This sweet is a great example of Bengali renaissance. This sweet is a great example where Bengali food saw much European influence. This sweet that is made with curdled milk, the literal meaning of this sweet translates to “a message”. This simple, delicate, yet flavourful sweet is all about Portuguese love for cheese. 

Back then the Bengali confectionaries adapted the Portuguese method of curdling the and hence this sweet was born. Not many may know that traditionally curdled milk was a taboo but this sweet has stood the test of time and today there are almost for than 50 variety of Sandesh that is available.

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  • 50 mins
  • 10 Ingredients
Ingredients
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Ingredients for Steamed Lemon Chicken Recipe

  • 1 piece Chicken cut into with skin and bone in kg
  • 6 piece Chinese mushroom sliced
  • 4 tablespoon Ginger finely chopped
  • 3 tablespoon Garlic finely chopped
  • 1 teaspoon Salt
  • 1/2 tablespoon Chicken soup base
  • 1 tablespoon Brown sugar
  • 1 tablespoon Cornstarch
  • 4 No.s Vietnamese salted lemons
  • 1 teaspoon Sesame oil
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Steamed Lemon Chicken Recipe

STEP 01

Cut 1 chicken into wings, leg, thigh pieces with skin. Cut each breast into 3 or 4 pieces with skin and bone-in.

STEP 02

Thigh pieces can be cut into 2.

STEP 03

Soak 6 pieces of chinese mushroom for at least 1 hour. Remove from the water and squeeze out excess moisture.

STEP 04

1 in a large bowl put 1 chicken cut into pieces.

STEP 05

2 add 3 to 4 tbsp of finely chopped ginger, 3 tbsp finely chopped garlic and 1 tsp of salt, ½ tbsp chicken soup base, 1 tbsp brown sugar and 1 tbsp cornstarch to the bowl with the chicken. Mix all the ingredients well

STEP 06

3 add 6 pieces of soaked chinese mushroom thinly sliced, 3 to 4 sliced vietnamese salted lemons. If salted lemons are not available use the juice of ½ a large lemon. Add 1 tsp of sesame oil.

STEP 07

4 fill a wide pan with water and bring it to a boil.

STEP 08

5 place the bowl of chicken in the boiling water. Cover the pan and let the chicken steam for 30 minutes or more depending on the chicken.

STEP 09

6 after 20 minutes, check whether the chicken is being cooked all the way through. Spoon some of the liquid in the bowl over all the pieces of chicken.

step 10

STEP 01

cover the pan and continue to cook till the chicken is done.

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