Steamed Ching Yuen Chicken with Greens

Copyright 2001, Leeann Chin, All Rights Reserved
TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 50 min
YIELD: 4 to 5 servings (10 to 12 serv
LEVEL: Intermediate

ingredients

  • 1 Ching Yuen *chicken
  • 6 scallions
  • 4 thin slices ginger
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 pound *Chinese greens
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and white pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Rinse the chicken with cold water cleaning the cavity thoroughly. Pat dry with paper towels, being sure to dry the cavity.

Stuff the chicken with the scallions, sliced ginger, salt, and white pepper. Wash the Chinese greens and cut the tough ends off. Heat water in wok to boiling. Place chicken on heatproof platter and steam on rack for 40 minutes on high heat.

While chicken is steaming, place 1-quart water in a large saucepan. Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat. Remove the greens and drain in a colander. Set aside.

Remove chicken from steamer and drain the juice into a small saucepan. Discard the scallions and ginger slices. Let chicken cool for 10 minutes and then cut into bite size pieces. Arrange the chicken pieces in the center of platter.

Add the chicken broth to the chicken juice and bring to a boil. Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth. Stir and cook until sauce is thickened. Pour the sauce over the chicken. Place the Chinese greens around the chicken pieces and serve.

*Note: This chicken can only be found in China and are usually small (about 2 pounds), therefore you may substitute Cornish Game Hens in this recipe. Also, the Chinese greens are known as bok choy hearts, so you may substitute baby bok choy.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.