Sunday, August 5, 2012

Chicken with Lychees in 2 Sauces

While planning to cook this dish which suppose to be spicy, then thought of why not prepare another sauce which is non-spicy for the kids?? Still have some balanced yuzu (honey citroen) jam in the pantry, so thought of making a yuzu sauce with it? Back to searching some related recipes on web and found several versions on making the yuzu sauce and I use that as a guideline and come up with my version :) Spicy or sweet version? Both I like! :)

Chicken with Lychees in Hot & Spicy Sauce

Chicken with Lychees in Yuzu Sauce

Recipe adapted from Good Food Magazine
Steamed Chicken
  • 1 kampong chicken, halved
  • 2 tbsp chinese wine
  • 2 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 2 stalks spring onion, shredded
  • 4 sliced ginger, shredded
  • 1 canned lychees, drained
  • toasted sesame seeds

  1. Marinate chicken with wine, sesame oil, soy sauce & fish sauce for 2 hours.
  2. Place spring onion and ginger in a steaming pan, arrange the chicken on top and steam over preheated steamer for 30mins until cooked through.
  3. Cool down chicken before slicing or shredded. Reserve broth for cooking the sauce (refer recipe below).
  4. Arrange chicken and lychees on a serving plate, drizzle over Yuzu Sauce or Hot & Spicy Sauce, garnish with spring onion and sesame seeds. Serve.

Yuzu Sauce for kids, Hot & Spicy Sauce for adults :)

Yuzu Sauce : Combine 2 tbsp steamed chicken gravy, 2 tbsp yuzu jam, 1 tbsp mirin, 1 tsp sesame oil and mix well...drizzle on steamed chicken.

Hot & Spicy Sauce : Blend 2 red chillies, 1 tbsp soybean paste, 3 cloves garlic, 2 tsp sugar till fine. Heat 2 tbsp oil in pan, stir fry paste till fragrant and oil separated. In a clean pot, bring 10 tbsp steamed chicken gravy with 2 tbsp wine to boil, for 5mins. Add fried chilli paste and bring to boil again. Turn off heat and drizzle over steamed chicken.

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