This dish is based on one of the recipes that my mum wrote down for me a few years ago, and I have been cooking this quite often since then. It's one of those things that goes down quickly and easily with a big bowl/plate of rice, especially doused in that delicious sweet and salty gravy. And I know the kids will be happy eating one of their staple chicken-broccoli dinners.
In this dish, the chicken is sliced and layered with strips of bacon, then steamed briefly until just cooked. A thick gravy is then poured over the dish which then coats everything with this luscious sauce that's really tasty with the broccoli too. The chicken is moist, tender and juicy, and has absorbed some of the goodness from the bacon (and you can use any bacon you like - I happened to have double-smoked bacon in the fridge!). This is an easy and delicious one-pot dish that is sure to be a hit with the family!
Saucy Steamed Chicken with Bacon Strips
Ingredients
500g chicken thigh fillets, cut into strips (you should get 16 strips altogether)
130g (about 2 pieces) of bacon, rind removed, cut into 16 strips
1 cup broccoli florets (or substitute with spinach), blanched in salted boiling water
Marinade:
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1 tbsp cornflour
1 tbsp water
Sauce:
1/2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp chicken stock powder
3/4 cup water
Thickening:
1/2 tbsp cornflour + 1 tbsp water
Method
Combine chicken with marinade. Brush a little oil onto a round 9 inch dish. Arrange the chicken and bacon slices around the dish in alternate layers, leaving a space in the centre for the broccoli. Leave to marinade for 15 minutes, and in the meantime, prepare a wok/pot for steaming. Steam the chicken for 12-15 minutes until cooked.
To make the sauce, heat up 1/2 tbsp vegetable oil in a small pan. Add sauce ingredients, simmer, then stir in thickening solution and bring to a boil. Pour gravy over the chicken and garnish with broccoli. If using spinach, line them around the edge of the dish. Serve hot with steamed jasmine rice.
