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Steamed Chicken in Foil

Been a little while since the last post… There are some piccies in my ‘to blog’ folder … but been busy so no time to post ;p

Anyway this is something I cooked much earlier, an alternate version of the previous herbal chicken wrapped in foil, sans the chinese herbs – A less heaty version which can be consumed more often.

Steamed Chicken in Foil
Steamed Chicken in Foil

(Serves 1)
1 chicken thigh
25g butter, sliced into thin chucks
2 shitake mushrooms, thinly sliced
1/4 red pepper, thinly sliced
1/4 yellow pepper, thinly sliced
2 inch ginger, thinly sliced
1/2 onion, thinly sliced
a few stalks of spring onions, cut to 2-inch length
a few thinly sliced lemon wedges
2 garlic cloves, skins removed
a handful of shimeji or enoki mushrooms, bottom roots trimmed
1 tbsp white cooking wine/sake
1 tbsp light soy sauce

Cut out a piece of aluminium foil large enough to wrap the chicken thigh. On the foil, placed some butter to cover the surface where the chicken will be placed. Place a small amount of the mushrooms, bell peppers, ginger and onion on the butter. Place the chicken over the butter. Cover the chicken with the rest of the butter and ingredients. Drizzle the cooking wine/sake and light soy sauce over the chicken. Wrap the foil package and steam over high heat for 30 minutes. Open the package, flip the chicken to the other side, re-wrap and steam for another 10 minutes.

7 comments on “Steamed Chicken in Foil”

  1. U better get a job as a chef where all your creations will be enjoyed by many…

  2. wooo… this looks yummy. Yeah, not heaty without the chinese herbs.

  3. me = chef = eatery close down … lol!

  4. Pingback: Foil-Wrapped Ginseng Chicken | NoobCook.com

  5. Looks so simple, convenient and yummy!
    But… Recent health recommendations suggests not to allow food to be in touch with aluminium foil when it’s being heated as aluminium may leach during heat. Side effects of aluminium includes weak bones and Alzheimer’s. What’s your take on this?

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