Liquid Gold Chicken Bowl
Liquid Gold Chicken Bowl
Ingredients
- 2 chicken legs
- 2 chicken thighs
- 20 g ginger, roughly chopped for steaming
- 25 g scallions, roughly chopped for steaming
- 1-2 red chillies, whole
- as needed ginger, finely chopped for flavor bomb
- as needed scallions, finely chopped for flavor bomb
- 15 g coriander, finely chopped
- 1 tablespoon chilli oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- to taste salt
- as needed cooked rice, for serving
- 1/2 stock cube
- 100 Mls hot water
Instructions
- 1
Prepare the chicken for steaming: Place an inverted small bowl inside a larger bowl. Arrange the chicken legs and chicken thighs over the inverted small bowl in the larger bowl. Add roughly chopped ginger, scallions (green onions), and whole red chillies on top of and around the chicken.
⏱️ 5 min
- 2
Steam the chicken: Place the larger bowl (with the chicken setup inside) into a water bath (e.g., a steamer pot or a large pot with water and a steaming rack). Cover the pot and steam for 15–20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 3
Prepare the flavor bomb: While the chicken is steaming, finely chop the remaining ginger, scallions, and coriander. Transfer the finely chopped ingredients to a small bowl. Add 1 tablespoon of chilli oil to this mixture.
⏱️ 5 min
- 4
Process the chicken: Once steamed, carefully remove the chicken from the pot. Carefully take out the inverted small bowl from under the chicken, collecting the juices that have accumulated in the larger bowl. These juices are referred to as "liquid gold." Shred the cooked chicken into strips using two forks or your hands.
⏱️ 5 min
- 5
Prepare the broth: To the collected "liquid gold" juices, add 100 Mls of hot water and half a cube of stock. Mix it well to combine and dissolve the stock cube, creating a savory broth.
⏱️ 2 min
- 6
Combine the flavor bomb and broth: To the bowl containing the finely chopped ginger, scallions, coriander, and chilli oil (the "flavour bomb"), add salt to taste, 1/2 teaspoon white pepper, 1 tablespoon soy sauce, and 1 tablespoon oyster sauce. Mix thoroughly.
⏱️ 2 min
- 7
Assemble the bowl: Add the shredded chicken to the "flavour bomb" mixture and mix well to coat the chicken. Finally, pour the hot broth over the chicken mixture.
⏱️ 1 min
- 8
Serve: Serve the Liquid Gold Chicken Bowl immediately over hot cooked rice and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Liquid Gold Chicken Bowl
- 2 chicken legs
- 2 chicken thighs
- 20 g ginger, roughly chopped for steaming
- 25 g scallions, roughly chopped for steaming
- 1-2 red chillies, whole
- as needed ginger, finely chopped for flavor bomb
- as needed scallions, finely chopped for flavor bomb
- 15 g coriander, finely chopped
- 1 tablespoon chilli oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- to taste salt
- as needed cooked rice, for serving
- 1/2 stock cube
- 100 Mls hot water
Instructions
- 1
Prepare the chicken for steaming: Place an inverted small bowl inside a larger bowl. Arrange the chicken legs and chicken thighs over the inverted small bowl in the larger bowl. Add roughly chopped ginger, scallions (green onions), and whole red chillies on top of and around the chicken.
⏱️ 5 min - 2
Steam the chicken: Place the larger bowl (with the chicken setup inside) into a water bath (e.g., a steamer pot or a large pot with water and a steaming rack). Cover the pot and steam for 15–20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 3
Prepare the flavor bomb: While the chicken is steaming, finely chop the remaining ginger, scallions, and coriander. Transfer the finely chopped ingredients to a small bowl. Add 1 tablespoon of chilli oil to this mixture.
⏱️ 5 min - 4
Process the chicken: Once steamed, carefully remove the chicken from the pot. Carefully take out the inverted small bowl from under the chicken, collecting the juices that have accumulated in the larger bowl. These juices are referred to as "liquid gold." Shred the cooked chicken into strips using two forks or your hands.
⏱️ 5 min - 5
Prepare the broth: To the collected "liquid gold" juices, add 100 Mls of hot water and half a cube of stock. Mix it well to combine and dissolve the stock cube, creating a savory broth.
⏱️ 2 min - 6
Combine the flavor bomb and broth: To the bowl containing the finely chopped ginger, scallions, coriander, and chilli oil (the "flavour bomb"), add salt to taste, 1/2 teaspoon white pepper, 1 tablespoon soy sauce, and 1 tablespoon oyster sauce. Mix thoroughly.
⏱️ 2 min - 7
Assemble the bowl: Add the shredded chicken to the "flavour bomb" mixture and mix well to coat the chicken. Finally, pour the hot broth over the chicken mixture.
⏱️ 1 min - 8
Serve: Serve the Liquid Gold Chicken Bowl immediately over hot cooked rice and enjoy!