Steamed Ginger Chicken
Steamed Ginger Chicken
Ingredients
- 1 whole chicken, approximately 1.2kg
- 25 grams ginger, sliced
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 2 tablespoons oil
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 stalks green onions, sliced, separating white and green parts
Instructions
- 1
Trim any excess fat from the whole chicken. Score the chicken thighs.
⏱️ 5 min
- 2
Add the 25 grams of sliced ginger to the chicken. Pour in 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of white pepper. Thoroughly massage the marinade into the chicken. Let the chicken marinate for 20 minutes.
⏱️ 5 min
- 3
Place a steaming rack inside a wok and add water to the wok. Carefully place the marinated chicken on a plate, then place the plate on the steaming rack.
⏱️ 5 min
- 4
Cover the wok and steam the chicken for 20 minutes.
⏱️ 20 min
- 5
While the chicken is steaming, slice the green onions, separating the white parts from the green parts.
⏱️ 5 min
- 6
Once steamed, carefully remove the plate with the cooked chicken from the wok.
⏱️ 1 min
- 7
In a small bowl, combine 2 tablespoons of water and 1 teaspoon of cornstarch. Mix well until no lumps remain.
⏱️ 1 min
- 8
Heat 2 tablespoons of oil in a small pot until it is smoking hot.
⏱️ 2 min
- 9
Place the white parts of the sliced green onions and some of the steamed ginger (from the chicken plate) on top of the steamed chicken. Pour the smoking hot oil over the green onions and ginger on the chicken, creating a sizzling sound.
⏱️ 1 min
- 10
Pour the cornstarch slurry into the liquid accumulated on the plate from the steamed chicken. Stir well to combine and thicken slightly.
⏱️ 1 min
- 11
Pour the prepared sauce back over the chicken. Garnish with the green parts of the sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Ginger Chicken
- 1 whole chicken, approximately 1.2kg
- 25 grams ginger, sliced
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 2 tablespoons oil
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 stalks green onions, sliced, separating white and green parts
Instructions
- 1
Trim any excess fat from the whole chicken. Score the chicken thighs.
⏱️ 5 min - 2
Add the 25 grams of sliced ginger to the chicken. Pour in 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of white pepper. Thoroughly massage the marinade into the chicken. Let the chicken marinate for 20 minutes.
⏱️ 5 min - 3
Place a steaming rack inside a wok and add water to the wok. Carefully place the marinated chicken on a plate, then place the plate on the steaming rack.
⏱️ 5 min - 4
Cover the wok and steam the chicken for 20 minutes.
⏱️ 20 min - 5
While the chicken is steaming, slice the green onions, separating the white parts from the green parts.
⏱️ 5 min - 6
Once steamed, carefully remove the plate with the cooked chicken from the wok.
⏱️ 1 min - 7
In a small bowl, combine 2 tablespoons of water and 1 teaspoon of cornstarch. Mix well until no lumps remain.
⏱️ 1 min - 8
Heat 2 tablespoons of oil in a small pot until it is smoking hot.
⏱️ 2 min - 9
Place the white parts of the sliced green onions and some of the steamed ginger (from the chicken plate) on top of the steamed chicken. Pour the smoking hot oil over the green onions and ginger on the chicken, creating a sizzling sound.
⏱️ 1 min - 10
Pour the cornstarch slurry into the liquid accumulated on the plate from the steamed chicken. Stir well to combine and thicken slightly.
⏱️ 1 min - 11
Pour the prepared sauce back over the chicken. Garnish with the green parts of the sliced green onions.
⏱️ 1 min