Email to Linda Carnation      

LowFat - Sherry Steamed Chicken

Source of Recipe

from rdj petite


Recipe Introduction

No one would guess this is low fat and low salt. Simple enough for every day, and delicious and pretty enough to serve company.

List of Ingredients

Sherry Steamed Chicken

fresh Vegetables
2 c. chicken Stock
1 quarter sized piece fresh ginger slice
1/4 c. chopped green onions
2 tbsp. soy sauce
ground black pepper to taste
1 c. sherry, (NOT cooking sherry!)
24 small white boiling onions from a jar
1/2 c. golden raisins
1/4 c. white wine
1/2 tsp. saffron
1 large peeled turnip
1 peeled rutabaga
2 peeled carrots
2 leeks, white part and about 1" of the green part
pepper
2 tbsp. finely chopped fresh parsley, optional

Preheat oven to 350.
Place ginger, green onions, soy sauce and pepper inside of the chicken.
Pour in the sherry.
Close the cavity by tying the legs, tail, and end of the breast bone together.
Place on a steamer rack.
Pour the chicken stock in the bottom and steam the chicken until tender, about 1 hour.
Remove the chicken, tipping so the chicken juice runs into stock beneath. Taste stock and season to taste. (Use lemon juice to season to keep this low sodium).
Reduce the stock to intensify the flavor.
Cover the raisins with the white wine.
Add the saffron and soak for 15 minutes.
Place the onions, raisins and 2 tbsp. of the raisin soaking liquid in a non stick frying pan. Cover, and shake over a medium heat for about 7 - 10 minutes. If the onions and raisins begin to stick, add a little more wine.
Juilenne the vegetables into match stick size.
Slice leeks by hand, cutting the same size as the other vegetables.
Plunge all vegetables into boiling water for about 3 minutes. Drain and refresh in cold water to stop the cooking.
Dry on paper towels. Season to taste with pepper.
Reheat in a non stick pan.
Place the chicken on a platter, surround with the onions, raisins, and vegetables. Pour the reduced stock over all and top with chopped parsley.

*You can use spring vegetables, if you would like. Asparagus tips, green beans, zucchini squash, scallions, and red, yellow, orange, and green bell peppers, for example. Just be sure to julienne to approximately the same size (except asparagus).


Recipe