Steam Red Snapper in Chicken Essence. Quick Braised Chicken & Potatoes 速焖土豆鸡 Chinese Chicken Recipe. Steamed chicken with chicken essence 鸡精蒸鸡. Steam Red Snapper Fish with Soy Sauce.

Most of the time, salt water fish has stronger flavor compared to fresh water fish. Nourishing recipe for steamed chicken in chicken essence. Season the chicken essence broth with more salt to taste, only if needed. You can have Steam Red Snapper in Chicken Essence using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Steam Red Snapper in Chicken Essence

It's 1 of Red Snapper.
Prepare 4 stalks of spring onions white part.
You need of Some thin slices spring onions.
Prepare 3 of cut slices garlic.
You need 4 pcs of ginger.
Prepare of Some thin slices ginger.
You need of Seasoning.
Prepare 1 bottle of Chicken Essence or 1 tsp chicken stock in 6 tbsp water.
Prepare of Oyster sauce is optional.
You need 3 tbsp of soy sauce.
It's 2 tsp of sugar.
It's 1/2 tsp of sesame oil.
You need 1 tbsp of Shaoxing wine.

To serve, baste the chicken with the chicken essence. Tip: Try red snapper for more results. Cut fish. over medium heat until vegetables are cooked but still crisp and fish is cooked but not falling apart. Serve with steamed new potatoes and vegetables.

Steam Red Snapper in Chicken Essence step by step

Wash fish clean with water and butterfly cut the fish..
Blanch the fish in hot boiling water for 30 seconds to remove fishy smell..
Place spring onion and ginger on steaming plate. Place fish on top. Add in the mixture of seasoning.
Steam the fish for 10 minutes in high heat. Remove fish into a serving plate. Add in the sauce from the steaming plate..
Fry the garlic and ginger with 2 tbsp oil till brown. Add in Shaoxing wine and 1 tbsp soy sauce for aroma. Garnish fish with spring onions slices. Pour in the hot oil with the fried garlic and ginger on top of fish. Ready to serve hot..

Steamed Chicken with Red Dates & Lotus Seeds. Today is a happy day or otherwise to some parents! Combine the chicken essence, fish sauce, sugar and chopped ginger. Drizzle the sauce onto the fish fillet. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.