Juicy Scallion Chicken
Juicy Scallion Chicken
Ingredients
For the Chicken
- 3 chicken thighs
- 6 slices ginger
- 6 red dates
- 1 bunch spring onion ends
For the Scallion Sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup spring onion, chopped
- 2 teaspoons granulated sugar
- 1 teaspoon chili flakes
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 30 g neutral oil
- 30 g light soy sauce
- 10 g oyster sauce
- 80 g chicken broth, from steaming chicken
Instructions
- 1
Place the 3 chicken thighs into a heatproof bowl suitable for steaming.
⏱️ 2 min - 2
Arrange the ginger slices, 6 red dates, and spring onion ends on top of the chicken thighs in the bowl.
⏱️ 3 min
- 3
Steam the chicken for 20 minutes until fully cooked through.
⏱️ 20 min
- 4
While the chicken is steaming, prepare the sauce: In a separate heatproof bowl, combine the minced garlic, minced ginger, chopped spring onion, granulated sugar, chili flakes, white pepper, and salt.
⏱️ 5 min
- 5
Heat 30g of neutral oil in a small pot or pan over high heat until it is very hot and begins to smoke.
⏱️ 3 min
- 6
Carefully pour the hot, smoking oil over the sauce ingredients in the bowl. It will sizzle vigorously.
⏱️ 1 min
- 7
Add 30g of light soy sauce and 10g of oyster sauce to the sauce mixture.
⏱️ 1 min
- 8
Once the chicken has finished steaming, carefully remove it from the steamer. Collect 80g of the chicken broth (the liquid accumulated from the steamed chicken) and add it to the sauce.
⏱️ 2 min
- 9
Stir the sauce mixture thoroughly until all ingredients are well combined.
⏱️ 1 min
- 10
Chop the steamed chicken thighs into desired pieces.
⏱️ 3 min
- 11
Transfer the chopped chicken to a serving plate.
⏱️ 1 min
- 12
Pour the prepared scallion sauce generously over the chicken.
⏱️ 1 min
- 13
Serve immediately, perhaps with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Juicy Scallion Chicken
For the Chicken
- 3 chicken thighs
- 6 slices ginger
- 6 red dates
- 1 bunch spring onion ends
For the Scallion Sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup spring onion, chopped
- 2 teaspoons granulated sugar
- 1 teaspoon chili flakes
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 30 g neutral oil
- 30 g light soy sauce
- 10 g oyster sauce
- 80 g chicken broth, from steaming chicken
Instructions
- 1
Place the 3 chicken thighs into a heatproof bowl suitable for steaming.
⏱️ 2 min - 2
Arrange the ginger slices, 6 red dates, and spring onion ends on top of the chicken thighs in the bowl.
⏱️ 3 min - 3
Steam the chicken for 20 minutes until fully cooked through.
⏱️ 20 min - 4
While the chicken is steaming, prepare the sauce: In a separate heatproof bowl, combine the minced garlic, minced ginger, chopped spring onion, granulated sugar, chili flakes, white pepper, and salt.
⏱️ 5 min - 5
Heat 30g of neutral oil in a small pot or pan over high heat until it is very hot and begins to smoke.
⏱️ 3 min - 6
Carefully pour the hot, smoking oil over the sauce ingredients in the bowl. It will sizzle vigorously.
⏱️ 1 min - 7
Add 30g of light soy sauce and 10g of oyster sauce to the sauce mixture.
⏱️ 1 min - 8
Once the chicken has finished steaming, carefully remove it from the steamer. Collect 80g of the chicken broth (the liquid accumulated from the steamed chicken) and add it to the sauce.
⏱️ 2 min - 9
Stir the sauce mixture thoroughly until all ingredients are well combined.
⏱️ 1 min - 10
Chop the steamed chicken thighs into desired pieces.
⏱️ 3 min - 11
Transfer the chopped chicken to a serving plate.
⏱️ 1 min - 12
Pour the prepared scallion sauce generously over the chicken.
⏱️ 1 min - 13
Serve immediately, perhaps with steamed rice.