Steamed Chicken

Steamed Chicken Recipe

Gai Nung

steamed-chicken-recipe.jpgIn the family we refer to it as “Gai Nung” (Steamed Chicken), but even that isn’t enough, Steamed Chicken With Garlic still doesn’t cut it! This is a monster flavour fest but….

You have to be a fan of Garlic (heavy on the Garlic) gravy and Spicy dips!
The fact is, it’s a mouth-watering succulent dish you will not find anywhere else, it is a Khwanjai unique and very very tasty, but if you don’t enjoy garlic you won’t enjoy this

In this tutorial we cook a whole chicken for a family sized dinner, which will feed 6-8 folks when served with rice. But it’s easy to do a dinner for two by simply using chicken portions instead of a whole bird and add a little of your own imagination.

How to Make Khwanjai’s Steamed Chicken

Makes one family dinner
1 Family Sized Chicken
1/2 Cup Garlic Cloves
2 Carrots
2 Potatoes
1 Cauliflower Floret see photo ==>
1 Broccoli Floret
1 Big Bunch Coriander (cilantro)
1 Big Bunch Spring Onions (scallions)
3 Tbs Thai Seasoning Sauce
4 Tbs Soy Bean Paste
1 1/2 Tbs Chicken Stock
1 1/2 Tbs Black Pepper
3-4 Tomatoes (not in photo)
Coriander Roots if available

You’re going to need one of these beasties here ==>pestle-and-mortar.jpg
Or you could use a blender but we don’t recommend it

Bash and crush the Garlic then add Coriander Roots and continue pounding
Next add the pepper and continue pounding until thoroughly mixed
Next add Soy Bean Paste, Seasoning Sauce and chicken stock powder, stir in gently
Deep cut into chicken as per Video and stuff cuts with the dressing we just made
Cover Chicken with Coriander and Tomato halves and refer to cooking instructions
Simply cut the remaining vegetables into nice chunky pieces and place in the second layer of the steamer and refer to cooking instructions

Cooking Instructions:
To cook the chicken place into pre-heated steamer and cook for about 30 mins before checking for cooked or not
At around 30 mins add the vegetables layer to the steamer and continue for about 15 – 20 minutes to cook vegetables
Check all is cooked and remove from heat carefully so as not to spill any of the delicious gravy
Done!  You just learned how to make Khwanjai’s Steamed Chicken Recipe.
Now all you have to do is serve it up Thai Style!!!

Serving Suggestions:
Serve with Jasmine rice for everyone, there’s lots of tasty gravy and the rice soaks it up beautifully

Lift chicken from steamer and serve onto a central plate, pour some of the gravy over the chicken and pour the rest into a separate bowl for everyone to dip into.

Serve Vegetables onto another separate plate so everyone can help themselves

There is one more vital ingredient to this recipe which makes it complete. Because this was such a long video tutorial we split it into two tutorials, besides which; this vital sauce is good for other recipes too – Steamed Foods Spicy Sauce or as Khwanjai calls it Nam Jim Gai Nung

Learn more about our Recipe for Chicken at our ThaiFood-TV Video Blog which gives more useful info.

Khwanjai’s Top Tips:
Okay so you want to make a smaller portion? No problem tips in the video.

Other suitable vegetables? Celery, cabbage, lettuce, long beans, wing beans, eggplant, you name it practically anything goes.

Sticking your veggies on top of the meat layer in the steamer will produce more gravy and of course it will add some of the vegetable flavour to your sauce. Entirely up to you how you do it, top or bottom.

Get organised first: Print the recipe to make notes there’s a ton of top tips in this video, you’ll probably have to watch it twice.

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