Steamed Chicken with Brandy

The word "Brandy" caught your attention, didn't it? :D

I came across this recipe at Babe in the City - KL. The original recipe called for black fungus (wood fungus/cloud ear fungus) as well (you can check that out at her blog), but unfortunately, this particular ingredient, nutritious as it may be, is not too popular in my household. So, I left it out. Babe also suggested trying it out with DOM (herbed brandy). So, I have actually tried and tested this three ways: Cognac, DOM and Chinese rice wine. They are all pretty good but hubby prefers it with the Chinese rice wine, stating the other 2 brandys a little too strong. Personally, I prefer it with the brandy ... but then, I'm the resident alchy (hic).

This is really simple to make and since discovering it (thanks babe), I've made it for many a dinners when I'm too tired to think of what to cook. This was our simple but complete Chinese dinner .... carbo, protein and good ol' greens.

INGREDIENTS (STEAMED CHICKEN)

2 skinned & boned whole chicken legs, cut bite-sized

1 - 2 tbs oyster sauce

1/2 tbs cornflour

1/2 tsp white pepper powder

1 - 2 tbs brandy / DOM / Chinese rice wine

2 tbs julienned ginger

chopped spring onions / chives, for garnish

METHOD

Marinade chicken pieces with the oyster sauce, cornflour, pepper and 1 tbs of brandy/wine for about 30 mins.

Then, toss in ginger and mix to combine.

Place in a deep dish (there will be some liquid) and into a prepared steamer, cover and steam over medium heat for about 20 - 25 mins.

Remove from steamer and add another tbs of brandy if desired and sprinkle with chopped spring onions / chives.

Serve hot with fluffy jasmine rice and your favorite greens.

INGREDIENTS (BLANCHED CHINESE GREENS)

1 big bunch of kale / bok choy / any chinese greens

salt

2 tbs oyster sauce

a big pinch of white pepper

a big dash of sesame oil

fried crispy shallots

fried crispy garlic nubs

METHOD

Wash greens and remove any hard inedible fibrous stems.

Bring a pot of water to a rolling boil. Toss in salt.

Blanch greens in small batches. Remove and drain. Reserve 2 - 3 tbs of boiling liquid.

Mix together oyster sauce, white pepper and sesame oil and the reserved liquid and stir to combine.

Drizzle over blanched greens. Garnish with fried crispy shallots and garlic nubs.

Serve with your favorite main course ... in this case, brandied chicken!

Brandy