Steamed Chicken over White Rice
Steamed Chicken over White Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons fresh ginger, thinly sliced
- 2 spring onions, cut into 2-inch pieces
- 4 red dates, optional
- 1 tablespoon Shao Xing rice wine
For the Sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons coriander stems, finely chopped
- 2 tablespoons spring onions, finely chopped
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon gochugaru chili flakes, or to taste
- 3 tablespoons neutral oil, such as canola or avocado oil
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with the sliced fresh ginger, 2-inch pieces of spring onions, red dates (if using), and Shao Xing rice wine. Toss gently to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Prepare your steaming setup. If using a steamer basket over a pot, fill the pot with about 1-2 inches of water and bring to a boil. If using an electric steamer, fill the reservoir according to manufacturer instructions.
⏱️ 3 min
- 3
Carefully place the chicken mixture into a heatproof dish that fits inside your steamer. Ensure the chicken is in a single layer or as close to it as possible for even cooking.
⏱️ 2 min
- 4
Once the water is boiling (or steamer is ready), place the dish with the chicken into the steamer. Cover tightly and steam for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F.
⏱️ 20 min
- 5
While the chicken is steaming, prepare the sauce. In a heatproof bowl, combine the minced ginger, minced garlic, chopped coriander stems, finely chopped spring onions, oyster sauce, sesame oil, white pepper, soy sauce, and gochugaru chili flakes. Stir well to combine.
⏱️ 5 min
- 6
In a small saucepan, heat the neutral oil over medium-high heat until it shimmers and is very hot (just before smoking point).
⏱️ 3 min
- 7
Carefully pour the hot oil over the sauce ingredients in the bowl. It should sizzle vigorously. Stir immediately to incorporate the hot oil and bloom the aromatics.
⏱️ 1 min
- 8
Once the chicken is cooked, carefully remove the dish from the steamer. Collect any accumulated juices from the steamed chicken and add them to the prepared sauce. Stir the sauce again to combine.
⏱️ 2 min
- 9
Serve the steamed chicken immediately over warm white rice, generously drizzled with the flavorful sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Chicken over White Rice
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons fresh ginger, thinly sliced
- 2 spring onions, cut into 2-inch pieces
- 4 red dates, optional
- 1 tablespoon Shao Xing rice wine
For the Sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons coriander stems, finely chopped
- 2 tablespoons spring onions, finely chopped
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon gochugaru chili flakes, or to taste
- 3 tablespoons neutral oil, such as canola or avocado oil
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with the sliced fresh ginger, 2-inch pieces of spring onions, red dates (if using), and Shao Xing rice wine. Toss gently to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Prepare your steaming setup. If using a steamer basket over a pot, fill the pot with about 1-2 inches of water and bring to a boil. If using an electric steamer, fill the reservoir according to manufacturer instructions.
⏱️ 3 min - 3
Carefully place the chicken mixture into a heatproof dish that fits inside your steamer. Ensure the chicken is in a single layer or as close to it as possible for even cooking.
⏱️ 2 min - 4
Once the water is boiling (or steamer is ready), place the dish with the chicken into the steamer. Cover tightly and steam for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F.
⏱️ 20 min - 5
While the chicken is steaming, prepare the sauce. In a heatproof bowl, combine the minced ginger, minced garlic, chopped coriander stems, finely chopped spring onions, oyster sauce, sesame oil, white pepper, soy sauce, and gochugaru chili flakes. Stir well to combine.
⏱️ 5 min - 6
In a small saucepan, heat the neutral oil over medium-high heat until it shimmers and is very hot (just before smoking point).
⏱️ 3 min - 7
Carefully pour the hot oil over the sauce ingredients in the bowl. It should sizzle vigorously. Stir immediately to incorporate the hot oil and bloom the aromatics.
⏱️ 1 min - 8
Once the chicken is cooked, carefully remove the dish from the steamer. Collect any accumulated juices from the steamed chicken and add them to the prepared sauce. Stir the sauce again to combine.
⏱️ 2 min - 9
Serve the steamed chicken immediately over warm white rice, generously drizzled with the flavorful sauce.
⏱️ 1 min