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Dec 21, 2010

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.


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


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.


1 big bunch of kale / bok choy / any chinese greens
2 tbs oyster sauce
a big pinch of white pepper
a big dash of sesame oil
fried crispy shallots
fried crispy garlic nubs


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 on FoodistaBrandy


  1. Ping-Such a lovely and elegant dish, with the brandy. So perfect for the holidays. I love the additon of the blanched kale, and jasmine rice.
    So pretty, colorful, and yummy!

  2. Just delicious. Love the brandy. ;)

  3. Thanks, Elisabeth. Merry Christmas and happy holidays to you and all your loved ones and the cute kitties!

    Briarrose: Thanks. Have a Merry Christmas!

  4. Sadly dont have steamer :( looks really delicious

  5. Hi Medeja. It's too bad you don't have a steamer but you can improvise one by putting a heatproof bowl in a pot of shallow water and stand your dish over that. Hopefully it doesn't move around when the water boils tho ... :P

  6. I am really going to like this scrumptious chicken dish with a punch! I cook chicken all the time and this is going to next recipe! This is super with steamed jasmine rice!
    Merry Christmas to you and loved ones!!!

  7. Michelangelo: Glad to share. Happy Christmas to you too!

  8. Glad you like this steamed chicken ;-)

    Have a blessed Christmas and a wonderfully delicious new year ahead!

  9. BabeKL: Thanks so much. Happy Christmas to you too! And a Yummy Year ahead!

  10. really curious about trying this recipe,I'm glad you shared it.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this brandy widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with brandy,Thanks!

  11. Hi Alisa. Thanks for the visit. Have attached the widget. Looking forward to meeting more bloggers. Thanks again.

  12. the brandy really did caught my attention :)