STEAMED CHICKEN RECIPE
SARSAYA® OYSTER SAUCE
2 packs (60 ml) SARSAYA® Oyster Sauce
2 Tablespoons (30 grams) Ginger, sliced
4 Tablespoons (60 grams) Garlic, sliced
1 Tablespoon (15 ml) Sesame Oil
1 pinch (1 gram) Salt
1 pinch (1 gram) Black ground pepper
700 grams (700 grams) Chicken filet
1 stalks (3 grams) Cilantro
1/2 Tablespoons (10 grams) Sesame seeds
|Calories per serving (kcal)||191.6|
|Dietary Fiber (g)||1.1|
Good to Know Nutrition Facts!
> Low Fat Meal Set: Rice + Steamed Broccoli + Ripe Mango + Steamed Chicken in Oyster sauce
> Chicken breast fillet is a low-fat Protein source and is also a good source of B vitamins, Vitamin D, Calcium, Iron, and Zinc.
Preparation time: 30 minutes
Cooking time: 15 minutes
- MARINATE. In a bowl, completely combine SARSAYA®, ginger, garlic, sesame oil, salt and pepper. Add the chicken and marinate for at least 30 minutes or overnight. Set aside.
- BOIL. In the steamer’s base pan, add at least 1 Liter of water and bring to a boil.
- WRAP. On each aluminum foil, place 100 grams of chicken and 2-3 cilantro leaves. Sprinkle sesame seeds on top. Wrap securely so the juice will not drip during cooking.
- STEAM. Put in the steamer for at least 15 minutes or until chicken is cooked. Place on as serving platter, serve and enjoy.
Makes 8 servings
Serving size: 1 cup (100 grams)
Do not include garlic and ginger when steaming the chicken because it will result to a very strong ginger and garlic taste.