Abalone Sauce Steamed Chicken Recipe

Monday, August 05, 2013 | Labels: chicken, chinese cuisine, Poultry recipes, Yuen Chun Recipes |

This is a variant on the ever popular and classic oyster sauce chicken. Instead of a stir fry, today's poultry dish is simply steamed in a savoury and yummy marinade - then served with an abalone sauce mixture on top. I had limited vegetables on hand so I used the trusty green onion but you can also serve this with refreshing cucumber slices, crisp lettuce or choy sum. For steamed chicken dishes, it is rather important to use chicken of relatively higher quality - for this dish bone-in chicken is definitely preferred.

A relatively healthy yet delicious dish, the savoury and umami-tasting sauce is absolutely appetite inducing with hot steamed rice. I do hope you will give this a try. If you don't have abalone sauce, do feel free to substitute with oyster sauce. For this dish, I used Yuen Chun's chicken and abalone sauce. This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Finally, I would also like to take this opportunity to wish all my Muslim readers a very "Selamat Hari Raya"!

Serving suggestion: with steamed rice or plain noodles

Ingredients:

2 whole chicken thighs, sliced (bone-in, if possible)

4 stalks green onions, sliced to 2 inch pieces

2 stalks green onions, shredded (for garnish)

Marinade:

1 teaspoon abalone sauce

1 teaspoon corn starch

1/2 teaspoon soy sauce

1/2 teaspoon salt

Dash of sugar

Dash of pepper

Dash of sesame oil

Sauce:

1/4 cup water

3 tablespoons abalone sauce

1 teaspoon dark soy sauce (mushroom flavoured)

1 teaspoon corn starch

Dash of salt

Method:

Marinade the chicken for about 20 minutes.

Firstly, prepare a dish for steaming. Place the green onions on the bottom of the dish. Place the marinated chicken pieces on top and steam over high heat for about 15 minutes or until cooked. Do check constantly after the 15 minute mark.

Once cooked, pour away most of the liquid that will accumulate at the bottom of the dish. Alternatively, use another serving dish and simply place the cooked chicken in the new dish. Prepare the sauce above by heating through. Do a taste test and add more soy if required. Pour the sauce on top of the chicken pieces and garnish with the shredded green onions. Serve hot or warm.