Hi, I have been looking all over and couldn't find it. I am looking
for the recipe to make the sauce for steam chicken (pak chi kai). It
is supposed to make of ginger, green onion, etc. But I don't have the
complete recipe and don't really how to make it. Could someone please
let me know. Thank you.

Thomas

Subject: Steam Chicken Sauce
From: (silk)
Date: 5/2/2004 2:28 PM Central Daylight Time
Message-id:

Hi, I have been looking all over and couldn't find it. I am looking
for the recipe to make the sauce for steam chicken (pak chi kai). It
is supposed to make of ginger, green onion, etc. But I don't have the
complete recipe and don't really how to make it. Could someone please
let me know. Thank you.

Thomas


I think this is what you are looking for.

Sauce for cold chicken
1square inch of fresh ginger, chopped very fine
Put into a bowl alnong with a bunch of green onions, sliced at random lengths,
then cut into fine pieces. add about 1/2 teasp sesame oil
1 teasp salt or to taste
2 teasp sherry

Rosie
Mix all this together well and let sit at least 10 minutes, add about 3/4 cup
peanut oil , also a little white pepper. Mix well pour over the cold chicken.

silk wrote:

Hi, I have been looking all over and couldn't find it. I am looking
for the recipe to make the sauce for steam chicken (pak chi kai). It
is supposed to make of ginger, green onion, etc. But I don't have the
complete recipe and don't really how to make it. Could someone please
let me know. Thank you.

Thomas

Don't know if this is the one you want, but this is how I make a sauce
for steamed chicken:

Salad onions/green onions very finely minced (depends on how much you
want to make; one per person as a minimum)
1 minced clove of garlic for each salad onion used
very finely minced fresh ginger to taste
salt
a few drops of soy sauce
a few drops of sesame oil

Mix all these to a paste and add a little juice from the steamed chicken
to thin it to a sauce. Let sit for a few minutes before using.

It's quite strong!

"silk" wrote in message

Hi, I have been looking all over and couldn't find it. I am looking
for the recipe to make the sauce for steam chicken (pak chi kai). It
is supposed to make of ginger, green onion, etc. But I don't have the
complete recipe and don't really how to make it. Could someone please
let me know. Thank you.

Thomas

Try this website for some good recipes ----
http://www.chinesefooddiy.com/ChickenOysterSauce.htm

Susan

silk wrote:

Hi, I have been looking all over and couldn't find it. I am looking
for the recipe to make the sauce for steam chicken (pak chi kai). It
is supposed to make of ginger, green onion, etc. But I don't have the
complete recipe and don't really how to make it. Could someone please
let me know. Thank you.

"Pak chi kai" means "coriander (cilantro) chicken" in Thai, AFAIK, so
the sauce presumably will have to be made with coriander (leaves).
Below is a plausible recipe, found at
http://efatloss.com/recipes-dinners.html#Steamed%20Chicken. I would
perhaps consider substituting nam pla for the soy sauce, to get more
"Thai" effect. Consider also the recipe at
http://www.foodland.com/recarch/entree/01023.html (which also doesn't
appear to be Thai, in case this is important). If I were you, I would
also post your question on news:alt.food.asian.

Steamed Chicken

Ingredients
1 (3 1/2 pound) chicken
Salt to taste
2 green onions
3 (1/4 inch-thick) slices ginger root
4 sprigs cilantro 1/2 bunch watercress

Sauce:
2 tablespoons light soy sauce
2 tablespoons chicken broth
2 tablespoons minced green onions
1 tablespoon lemon juice
1 tablespoon chopped cilantro
1 tablespoon minced ginger root
1 clove garlic, minced
1 tablespoon sesame oil
1/2 tablespoon sugar

[nutrition info snipped]

Cooking Instructions

Season inside cavity of chicken with salt to taste. Cut white bulb end
of green onions into eighths and put inside chicken cavity with ginger.
Tie legs of chicken together and tuck wings under chicken. Put chicken
on platter and place cilantro sprigs on top of chicken. Put 1-inch water
in bottom of steamer and put platter on rack in steamer. Bring to
simmer. Cover and steam until juice runs clear when pricked with fork,
about 1 hour. Check water level periodically during steaming and add
more water if needed. Remove chicken from steamer. Remove cilantro,
green onions and ginger from chicken. Remove skin from chicken, cut into
pieces and bone. Slice meat and arrange on platter. Garnish with
watercress.

Sauce:

Combine all ingredients. Serve with chicken.

Victor