Steamed Five-Spice Chicken with Egg Fried Rice
This steamed chicken is one of my favorite things to eat - I find myself steaming a chicken before I roast it now.
This steamed chicken is one of my favorite things to eat - I find myself steaming a chicken before I roast it now.
- 2 eggs lightly beaten
- 1/4 tsp ground white pepper
- 1.5 whole chicken
- 1 1/2 tsp chinese five-spice powder
- 1 cup (200g) short-grain rice
- 1/2 bunch spring onions 2 onions left whole, remaining finely chopped
- 2 tsp sunflower oil
- 1 tbs finely chopped pickled mustard greens (optiona
- 2 tbs pickled chilli peanuts (from asian food shops)
- 1 tbs light soy sauce
- 2 tbs finely chopped ginger
- 4 spring onions thinly sliced
- 1/3 cup (80ml) sunflower oil
- Carbohydrate 5.45994749899287 g
- Cholesterol 569.45 mg
- Fat 116.760896661969 g
- Fiber 0.924799975698604 g
- Protein 143.217359999842 g
- Saturated Fat 33.166985666183 g
- Serving Size 1 1 Serving (847g)
- Sodium 597.850499999735 mg
- Sugar 4.53514752329426 g
- Trans Fat 9.85567849972363 g
- Calories 1681 calories
Step-by-step
- Place the chicken, breast-side down, on a chopping board. Using sharp kitchen scissors or poultry shears, cut down either side of the backbone to remove. Discard (or freeze to use in stock).
- Then, using a sharp knife, halve the chicken down the breastbone.
- Combine the five-spice and 1 tbs salt flakes in a small bowl, then rub all over chicken. Cover and chill for at least 4 hours or overnight.
- Place rice in a sieve and rinse until water runs clear. Place rice and 300ml cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, then cover and cook for 10 minutes or until water is absorbed and rice is cooked and sticky. Spread rice over a baking tray and chill for 1 hour or until cool.
- For the sauce, combine ginger, spring onion and 1 tsp salt flakes in a heatproof bowl. Heat oil in a saucepan over high heat for 1-2 minutes, then pour over spring onion mixture and stir to combine. Set aside to cool.
- To steam chicken, place a steamer over a saucepan or wok of simmering water. Place whole spring onions on a shallow plate that fits the steamer, then place chicken halves, skin-side up, on top. Transfer plate to the steamer and steam chicken for 40 minutes or until juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Set aside, covered, to rest.
- To make fried rice, heat oil in a wok over high heat. Add mustard greens, if using, peanuts and chopped spring onion. Cook, stirring, for 1-2 minutes or until onion has softened slightly. Add the egg and cook, stirring occasionally, for 1-2 minutes or until starting to set. Add the rice and cook, stirring, for 3 minutes or until grains are well coated and separated. Add soy sauce and white pepper, and stir to combine.
- Cut chicken into pieces and serve with fried rice and sauce.
My Go-To Weeknight Dinner: Steamed Five-Spice Chicken with Egg Fried Rice
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and endless household chores, the last thing I want to spend my evenings doing is slaving away in the kitchen. But I also firmly believe that nourishing my family with wholesome, home-cooked meals is essential, so I'm constantly on the lookout for recipes that are both quick and satisfying. This steamed five-spice chicken with egg fried rice has become my absolute go-to weeknight dinner. It's surprisingly easy to make, tastes incredible, and is packed with flavor. Plus, the prep work can be done ahead of time, making it even easier to manage on a busy day.
The beauty of this recipe lies in its simplicity and versatility. The five-spice chicken is incredibly flavorful; the aromatic blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds creates a depth of taste that’s simply unmatched. Steaming the chicken ensures it remains incredibly juicy and tender, a welcome change from dry, overcooked poultry. The egg fried rice is the perfect complement to the chicken; the slightly sweet and savory rice provides a satisfying textural contrast to the succulent meat. I love adding a bit of chopped spring onion for a fresh, vibrant touch. The entire dish takes less than an hour to prepare from start to finish, leaving me with plenty of time to spend with my family after dinner.
Tips and Tricks for Success:
Marination is Key: Don't skip the marinating step! Allowing the chicken to marinate in the five-spice mixture for at least four hours, or preferably overnight, allows the flavors to penetrate deeply, resulting in a more intensely flavorful dish. I often marinate my chicken the night before and store it in the refrigerator, which makes cooking a breeze the next evening. The longer the better in my experience.
Perfectly Cooked Rice: The secret to perfect egg fried rice is using day-old rice. The slightly drier texture of day-old rice prevents the fried rice from becoming mushy. If you're short on time, you can spread freshly cooked rice out on a baking sheet to cool down quickly. You can even make the rice a day ahead of time.
Ingredient Substitutions:
This recipe is incredibly adaptable. If you don’t have access to all of the five-spice ingredients, you can easily substitute it with a pre-made five-spice powder blend. I often experiment with the vegetables, swapping out the mustard greens and peanuts with other ingredients depending on what is readily available, or what my family is craving! You could add diced carrots, peas, or even some finely chopped broccoli for extra nutrients and color.
Serving Suggestions:
I usually serve this dish as is, but it's also delicious with a side of steamed vegetables, like bok choy or broccoli. A simple side salad would also be wonderful, adding a fresh, crunchy element to the meal.
Beyond the Weeknight Meal:
This recipe is so versatile that it’s not just limited to weeknight dinners. It’s perfect for lunch boxes, potlucks, or even a casual weekend gathering with friends. The leftovers are delicious too! I often make a double batch and store the leftovers in the fridge for a quick and easy lunch or dinner during the week. Reheating is simple and the flavors are just as fantastic the next day.
A Taste of Home:
This recipe has become more than just a convenient weeknight meal; it’s a comforting dish that brings a sense of warmth and familiarity to our family dinners. It’s a delicious reminder that even amidst the chaos of daily life, we can still find time to savor healthy and flavorful food together.
In conclusion, this recipe for steamed five-spice chicken with egg fried rice has truly become a staple in my household. It’s a testament to the fact that delicious and healthy meals don’t have to be time-consuming or complicated. The ease of preparation, combined with the incredible taste and versatility of this recipe, makes it a winner in my book! Give it a try – I think you’ll find yourself adding it to your regular rotation too.
