- Steamer Basket: A steaming basket that fits snugly in most saucepans or steamers, ideal for cooking whole chicken pieces evenly.
- Silicone Spatula: Essential for handling the special sauce and maneuvering ingredients without scratching surfaces.
- Mixing Bowls (2-3): To prepare the marinade or sauce; useful for multiple preparations simultaneously.
- Measuring Cups (1 cup, 1/2 cup, teaspoon): For accurately measuring ingredients for the special sauce and any additional seasonings or marinade components.
- Whisk: To mix ingredients thoroughly when preparing the special sauce, ensuring a smooth consistency.
- Non-stick Cooking Spray: Useful for preventing sticking during cooking without adding extra oil.
- Kitchen Timer or Clock: Ensures precise timing for steaming chicken to perfection.
- Digital Food Scale (Optional): For weighing ingredients, particularly if the recipe calls for specific amounts by weight.
- Paper Towels: To drain excess oil from the cooked chicken before serving.
- Airtight Storage Containers: For storing unused portions of chicken and sauce after meal preparation.
1 chicken (about 3 1/2 pounds), halved lengthwise
2 tablespoons thin matchsticks of peeled ginger
1 1/2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
3 to 4 (2-inch) fresh hot Thai chiles, minced, including seeds
1/2 cup coarsely chopped cilantro
1/4 cup water
1 teaspoon soy sauce
1 teaspoon rice vinegar (not seasoned)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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