Ginger and Green Onion Chicken
Ginger and Green Onion Chicken
Ingredients
For the Steamed Chicken
- 2 L-shaped organic chicken legs
- 4 ginger, to 5 slices
For the Sauce
- 1/2 cup scallions, finely chopped (about 4-5 medium scallions)
- 2 tablespoons ginger, finely minced
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons chicken broth, reserved from steaming
Instructions
- 1
Place the L-shaped organic chicken legs and 4 to 5 slices of ginger in a steamer basket. Bring water in a pot below the steamer basket to a rolling boil. Once the water is boiling, place the steamer basket over the pot, cover, and steam for 16 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min
- 2
Carefully remove the steamed chicken from the steamer and let it cool on a plate for about 10-15 minutes. Reserve the broth from the steaming pot.
⏱️ 15 min
- 3
Once the chicken is cool enough to handle, shred the meat from the bones using two forks or your hands. Discard the bones and skin (if desired). Set the shredded chicken aside.
⏱️ 5 min
- 4
While the chicken is cooling, prepare the sauce. In a heatproof bowl, combine the finely chopped scallions and finely minced ginger.
⏱️ 3 min
- 5
In a small saucepan, heat the neutral oil over medium-high heat until it just begins to smoke or shimmer, about 2-3 minutes. Carefully pour the hot oil over the scallions and ginger in the bowl. You should hear a sizzling sound.
⏱️ 3 min
- 6
To the bowl with the hot oil, scallions, and ginger, add the soy sauce, granulated sugar, salt, and 2 tablespoons of the reserved chicken broth. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 2 min
- 7
Pour the prepared sauce over the shredded chicken. Toss gently to ensure the chicken is evenly coated with the flavorful sauce.
⏱️ 1 min
- 8
Serve the Ginger and Green Onion Chicken warm or at room temperature. It pairs wonderfully with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Ginger and Green Onion Chicken
For the Steamed Chicken
- 2 L-shaped organic chicken legs
- 4 ginger, to 5 slices
For the Sauce
- 1/2 cup scallions, finely chopped (about 4-5 medium scallions)
- 2 tablespoons ginger, finely minced
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons chicken broth, reserved from steaming
Instructions
- 1
Place the L-shaped organic chicken legs and 4 to 5 slices of ginger in a steamer basket. Bring water in a pot below the steamer basket to a rolling boil. Once the water is boiling, place the steamer basket over the pot, cover, and steam for 16 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min - 2
Carefully remove the steamed chicken from the steamer and let it cool on a plate for about 10-15 minutes. Reserve the broth from the steaming pot.
⏱️ 15 min - 3
Once the chicken is cool enough to handle, shred the meat from the bones using two forks or your hands. Discard the bones and skin (if desired). Set the shredded chicken aside.
⏱️ 5 min - 4
While the chicken is cooling, prepare the sauce. In a heatproof bowl, combine the finely chopped scallions and finely minced ginger.
⏱️ 3 min - 5
In a small saucepan, heat the neutral oil over medium-high heat until it just begins to smoke or shimmer, about 2-3 minutes. Carefully pour the hot oil over the scallions and ginger in the bowl. You should hear a sizzling sound.
⏱️ 3 min - 6
To the bowl with the hot oil, scallions, and ginger, add the soy sauce, granulated sugar, salt, and 2 tablespoons of the reserved chicken broth. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 2 min - 7
Pour the prepared sauce over the shredded chicken. Toss gently to ensure the chicken is evenly coated with the flavorful sauce.
⏱️ 1 min - 8
Serve the Ginger and Green Onion Chicken warm or at room temperature. It pairs wonderfully with steamed rice.