STEAMED RECIPES CHICKEN RECIPES

Steps:

• Preheat the oven to 350°.
• Tear off 4 large pieces of aluminum foil and place onto a cutting board.
• In the center of each piece of foil, evenly distribute the sliced zucchini, chopped red pepper and cilantro. Top with one chicken breast each.
• Season with salt and pepper to taste and squeeze the juice of half of a lime on each chicken breast. 
• In a small saucepan, add the chicken broth and wine, bring to a boil. Remove from heat.
• Fold up ends of foil to create a pocket, seal ends tightly, leaving the top open.
• Carefully pour 1/4 of the stock into each foil pocket, and then seal the tops tightly.
• Fill a deep roasting pan with 1/2" of water. Place pockets in the pan.
• Cook in oven for 15-20 minutes.
• Meanwhile, cook rice according to package instructions.
• Once chicken is cooked, carefully open the pockets, as the steam will be very hot.
• In a shallow bowl, add a serving of cooked rice, one chicken pocket, and drizzle olive oil to taste. Serve with lime wedges.

Steps:

• Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
• In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
• Mix well using your hands.
• Form spoonfuls of the mixture into 24 balls.
• Place in the steamer, cover and cook for 10 mins or until cooked though.
• While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
• Place in small bowls for dipping.
• Remove the balls from the steamer and serve accompanied by the dipping sauce.
• Enjoy.