Steamed chicken with asparagus
Ingredients:
- 1 Bunch Chinese parsley
- 1 16-oz can asparagus tips
- 1 4-pound chicken
- 2 sl Fresh ginger root
- 1/4 ts Salt
- 1 Garlic
- 1/2 ts Salt
- 2 tb Water
- Sugar
- 1/2 c Cream (half-and-half)
- 2 tb Cornstarch
- 4 Cloves star anise
- 1 Piece dried tangerine peel
Preparation:
1. Soak tangerine peel. 2. With a sharp knife, make an incision along the chickens backbone, but do not cut through bone. 3. Mince ginger root, garlic and soaked tangerine peel; stem parsley. Combine with salt and sugar. 4. Spread mixture evenly inside birds cavity. Add star anise. Then sew up cavity securely or skewer. 5. Place chicken in a large heatproof bowl. Steam 40 minutes (see “How-to Section”).
Then transfer bird to a cutting board and let cool. 6. Meanwhile, transfer chicken liquids to a saucepan. Drain canned asparagus tips; mash 1/2 cup of these and add to saucepan. Arrange remainder in a shallow heatproof dish. 7. When chicken has cooled, carefully cut in 1-1/2-inch strips, running from backbone to breastbone; then in 1-1/2-inch squares. Arrange, skin-side down, over asparagus, in heatproof dish.
(Reserve chicken legs and wings for other dishes.) 8. Steam on a rack 20 minutes more. 9. Add cream and remaining salt to saucepan with chicken liquids and mashed asparagus. Heat slowly, stirring, but do not boil. Meanwhile blend cornstarch and water to a paste; then stir in to thicken. 10. Remove heatproof dish from steamer. Place a serving platter on top and invert quickly so that chicken squares are skin-side up, topped by asparagus tips. Pour thickened sauce over and serve.
Recipe from: bigoven.com
The two most common utensils used in Chinese cooking are spatulas and ladles. Wok spatulas basically come in two basic varieties: metal and bamboo.
In case you do not have a steamer The technique is simple: fill a medium pot with 1/2 inch of water, place three golf ball–sized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.
Is a member of the lily family.
This popular vegetable comes in a variety of colors, including green, white and purple. It’s used in dishes around the world, including frittatas, pastas and stir-fries.
Is also low in calories and packed with essential vitamins, minerals and antioxidants.
This article uncovers 7 health benefits of it, all supported by science.
It is low in calories but boasts an impressive nutrient profile.
In fact, just half a cup (90 grams) of cooked contains :
- Calories: 20
- Protein: 2.2 grams
- Fat: 0.2 grams
- Fiber: 1.8 grams
- Vitamin C: 12% of the RDI
- Vitamin A: 18% of the RDI
- Vitamin K: 57% of the RDI
- Folate: 34% of the RDI
- Potassium: 6% of the RDI
- Phosphorous: 5% of the RDI
- Vitamin E: 7% of the RDI
Also possesses small amounts of other micronutrients, including iron, zinc and riboflavin.
It’s an excellent source of vitamin K, an essential nutrient involved in blood clotting and bone health.
Should you soak asparagus before cooking?
Do you wash asparagus before roasting? Some people give their asparagus a quick bath before cooking though I find it unnecessary. You will definitely need to clean them well and remove the grit, but beyond that, a soaking isn’t needed.
What part of asparagus is poisonous?
Asparagus. Like the rhubarb, the part of the asparagus plant that we love – the young stems – are perfectly safe to eat. But the asparagus hides a deceptive, nasty secret: Its fruit, which are bright red berries, are toxic to humans.
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