Steamed Chicken with Dried Scallops and Broccoli瑤柱西蘭花蒸雞
A classic Cantonese steamed dish featuring tender chicken thighs infused with the rich umami of dried scallops, served alongside vibrant steamed broccoli. It's a comforting and healthy meal, perfect with rice.
01Ingredients
- 500g chicken thighs, boneless, skin-on
- 2 dried scallops, soaked and shredded
- 1 head broccoli, cut into florets
- 2 slices ginger, julienned
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- Pinch of white pepper
- 1/2 tsp salt (for broccoli)
Nutrition (per serving)385kcal
- Protein42.5g
- Carbs8.2g
- Fat18.6g
Fiber 1.8 gSodium 685 mg
02Steps
- Cut chicken thighs into bite-sized pieces. Marinate with shredded dried scallops, julienned ginger, light soy sauce, oyster sauce, sugar, cornstarch, water, sesame oil, and white pepper for 15 minutes.
- Bring water to a boil in a steamer. Arrange the marinated chicken on a plate and steam for 10-12 minutes until cooked through.
- While the chicken is steaming, blanch the broccoli florets in boiling water with salt for 2-3 minutes until tender-crisp. Drain well.
- Once chicken is cooked, remove from steamer. Arrange the blanched broccoli around the chicken before serving.
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