Cantonese-Style Chicken Steamed with Red Onions
First, a brief introduction to red onions: Native to Palestine, red onions were introduced to Europe during the Crusades. They are an indispensable spice in Chinese cooking, enhancing the aroma of dishes. When chopped and stir-fried until fragrant, they become “red onion crisps,” commonly used to add flavor to stir-fried pork and soups. They are also key ingredients in scrambled eggs and zongzi (rice dumplings). I also incorporate red onions into my rice noodle rolls precisely for their aromatic qualities. Today’s Red Onion Steamed Chicken Sauce is an enhanced version of my rice noodle roll sauce, featuring meticulously calibrated measurements. Adjust the quantities proportionally based on the chicken’s size to ensure your steamed chicken turns out deliciously mouthwatering!
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Yellow-Feathered Chicken
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1 piece
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Red Onion
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12
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Ginger Slices
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3 pieces
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Pit the red dates.
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1
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Light Soy Sauce
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15 ml
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Cooking Wine
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10 ml
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Dark Soy Sauce
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5 ml
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Oyster Sauce
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5 ml
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Wild Honey
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5 ml
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Fish Sauce
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10 ml
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Salt
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3 g
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Cornstarch
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A pinch
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Chicken Bouillon Powder
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A pinch
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Step 1:
It’s best to use a three-yellow chicken. I used a small hen, each weighing about 700 grams. Cut into small pieces.
Step 2
Combine light soy sauce, dark soy sauce, cooking wine, oyster sauce, honey, fish sauce, salt, and chicken bouillon powder.
Step 3:
Heat oil in a pan. Slice four red onions and sauté over medium heat until golden brown.
Step 4:
Pour the sauce over the chicken pieces and toss to coat evenly. Add a small amount of cornstarch and toss again until the chicken pieces are evenly coated with the starch.
Step 5:
Remove the red onions.
Step 6:
Drizzle oil over the chicken pieces and toss to coat evenly. Cover with plastic wrap and refrigerate for one hour.
Step 7
Place the remaining eight red onions and the pitted, shredded red dates on top of the chicken.
Step 8:
Once steam begins rising from the pot, place the chicken inside. Steam over high heat for 10–20 minutes, depending on the quantity of chicken. Since my chicken was very tender, I only steamed it for 10 minutes.
Step 9
That aroma is simply irresistible! The sauce mixed with rice is an absolute heavenly delight! If you don’t learn how to make it, you’ll be missing out!
Other Preparations of Chicken – Cantonese Boiled Chicken
