Korean Steamed Chicken With Vegetables Recipe

Name: Korean Steamed Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound chicken, skinned and trimmed of excess fat; 1 medium-sized onion, peeled and sliced into slivers; 1 carrot, cut into 1-inch strips; 2 canned bamboo shoots, sliced into strips; 4 slices fresh ginger; 1/4 teaspoon Cayenne pepper; 8 dried Chinese mushrooms, soaked in hot water until soft, stems removed and discarded, caps sliced into strips; 1 teaspoon vegetable oil; 1 egg, separated; 2 scallions, cut in 1-inch pieces; 2 tablespoons low-salt soy sauce; 6 walnuts shelled and the meat halved; 1 tablespoon pine nuts

Servings: persons

1 3-pound chicken, skinned and trimmed of excess fat
1 medium-sized onion, peeled and sliced into slivers
1 carrot, cut into 1-inch strips
2 canned bamboo shoots, sliced into strips
4 slices fresh ginger
1/4 teaspoon Cayenne pepper
8 dried Chinese mushrooms, soaked in hot water until soft, stems removed and discarded, caps sliced into strips
1 teaspoon vegetable oil
1 egg, separated
2 scallions, cut in 1-inch pieces
2 tablespoons low-salt soy sauce
6 walnuts shelled and the meat halved
1 tablespoon pine nuts

1
Bring the water to boil in a steamer, cover and reduce the heat to a simmer.
2
Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours.
3
When the chicken is cooked, remove it from the steamer and cool.
4
Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
5
When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
6
Pour the liquid from the steamer into a large saucepan and set it over medium heat.
7
Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms.
8
Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
9
Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil.
10
Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer.
11
Turn only once when the albumin has just set.
12
Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain.
13
When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
14
Add the scallions and chicken to the simmering liquid in the saucepan.
15
Season with the soy sauce and add the walnuts.
16
Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients.
17
Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen.
18
Scatter the egg diamonds and pine nuts over the top and serve at once.

1187

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3-pound chicken, skinned and trimmed of excess fat, 1 medium-sized onion, peeled and sliced into slivers, 1 carrot, cut into 1-inch strips, 2 canned bamboo shoots, sliced into strips, and more.

Yes, Korean Steamed Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Steamed Chicken With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions