Ginger Scallion Steamed Chicken
- π 4 boneless, skin-on chicken thighs
- π§ 2 knobs of ginger, half sliced, half minced
- π§ 6 spring scallions, whites in 2-3 inch pieces, greens sliced and minced
- π§ Water for steaming, enough to create steam without touching the chicken plate
- π« 4 tablespoons avocado oil
- π¦ͺ 1 tablespoon oyster sauce
- πΆ 2 tablespoons soy sauce
- πΆοΈ 1 tablespoon sambal
- π₯£ 1/2 to 1 cup chicken broth collected from the steaming process
- π Cooked white rice for serving, quantity for 4 servings
A vibrant Asian-inspired dish featuring fragrant steamed chicken paired with a zesty ginger-scallion sauce over fluffy white rice.
Ginger Scallion Steamed Chicken
Ginger Scallion Steamed Chicken is a comforting and flavorful East Asian-inspired main course that's perfect for any meal. This dish combines tender, steamed chicken with a vibrant ginger-scallion sauce, served over fluffy white rice. The use of indirect steaming captures the chicken's juices, enriching the sauce with concentrated flavors.
Ingredients
π 4 bone-in, skin-on chicken thighs
π« 2 knobs ginger sliced and minced separately
π§ 6 sprigs scallions whites for steaming, greens for sauce
π₯£ 2 tablespoons soy sauce
π¦ͺ 1 tablespoon oyster sauce
πΆοΈ 1 tablespoon sambal
π₯ 4 tablespoons avocado oil
π Chicken broth or juice from steaming approximately 1/2 to 1 cup
π Cooked rice for serving
Instructions
1- Preparation of Ingredients:
Slice some ginger and cut the white parts of the scallions into larger pieces. Set aside for steaming.
Finely slice the green parts of the scallions and mince additional ginger for the sauce. Set aside separately.
2- Steaming Process:
Place a white ceramic plate inside a pan such as an Our Place Always Pan.
Position a small glass bowl upside down in the center of the plate.
Arrange the chicken thighs around the glass bowl.
Tuck reserved ginger slices and scallion whites between the chicken pieces.
Cover the pan with a lid and steam for 20 minutes over a portable gas stove.
3- Making the Sauce:
After steaming, remove the chicken thighs and discard the cooked ginger and scallion whites.
Carefully collect the chicken juice from the inverted glass bowl and transfer it to a small bowl.
In a stainless steel mixing bowl, combine the green scallions and minced ginger.
Heat avocado oil in a pan until hot, then pour it over the scallion and ginger mixture to infuse flavors.
Add soy sauce, oyster sauce, and sambal to the mixture.
Pour in the collected chicken broth or juice, stirring thoroughly to combine all ingredients into a vibrant sauce.
4- Serving:
Slice the cooked chicken thighs as desired.
Serve the chicken slices over a bed of cooked rice.
Generously spoon the ginger scallion sauce over the chicken and rice for an aromatic and flavorful dish.
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30-35 minutes
Servings: 4
Calories: 480
Protein: 32g
Fats: 37g
Carbohydrates: 6g
Equipment:
Frying Pan: Our Place Always Pan
Chefβs Knife: Damascus-like pattern
Cutting Board: Wooden
Portable Gas Stove
Equipment such as tongs, mixing bowls, and serving spoons
Cooking Tips:
Use an inverted bowl during steaming to collect rich chicken juice.
Pouring hot oil over ginger and scallions enhances their flavors.
#gingerscallionchicken #eastasiancuisine #steamedchicken #comfortfood
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