Scallion Chicken
Scallion Chicken
Ingredients
For the Steamed Chicken
- 4 bone-in chicken thighs
- 3 slices ginger
- 2 stems spring onion, chopped
- 3 jujube dates
For the Ginger Scallion Sauce
- 1 ounce ginger, minced
- 6 stems spring onion, sliced
- 1/4 cup high heat oil
- 1 teaspoon Korean chili flakes, as needed
- 1/2 teaspoon granulated sugar, as needed
- 1 tablespoon soy sauce, as needed
- 1 tablespoon oyster sauce, as needed (mushroom oyster sauce preferred)
- 1/2 teaspoon sesame oil, for drizzling
- 1/2 teaspoon LKK chicken bouillon powder, optional, for extra flavor
- 1/4 teaspoon salt, as needed, to taste
For Serving
- 2 cups white rice, cooked
Instructions
- 1
Prepare your steaming setup: In a large flat heatproof bowl suitable for steaming, place a smaller heatproof bowl in the center, face down. This will collect the chicken broth.
⏱️ 2 min
- 2
Arrange the chicken: Lean the 4 bone-in chicken thighs around the smaller upside-down bowl. Place the 3 slices of ginger, 2 chopped stems of spring onion, and 3 jujube dates around the chicken.
⏱️ 3 min
- 3
Steam the chicken: Place the large bowl with the chicken into a steamer basket or rack set over boiling water. Cover and steam for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 4
Prepare the ginger scallion sauce: While the chicken is steaming, mince 1 ounce of ginger and slice 6 stems of spring onion. Place the minced ginger and sliced spring onion into a heatproof bowl.
⏱️ 5 min
- 5
Heat the oil: In a small pan, heat 1/4 cup of high heat oil until it reaches smoking point (you'll see a slight shimmer or wisps of smoke).
⏱️ 2 min
- 6
Assemble the sauce: Carefully pour the hot oil over the ginger and scallions in the heatproof bowl. You should hear a sizzle. Season the mixture with 1 teaspoon of Korean chili flakes, 1/2 teaspoon of granulated sugar, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. If desired, add 1/2 teaspoon of LKK chicken bouillon powder for extra flavor. Finish with a drizzle of 1/2 teaspoon of sesame oil. Stir well and taste, adjusting seasonings (salt, sugar, soy sauce) as needed.
⏱️ 3 min
- 7
Finish the chicken: Once the chicken is done steaming, carefully remove it from the steamer. Remove the chicken thighs from the bowl and shred the meat from the bones.
⏱️ 3 min
- 8
Collect the broth: There will be a golden chicken broth collected under the small upside-down bowl. Carefully remove the small bowl to release the broth into the larger bowl. Discard the steamed ginger, spring onion, and jujube dates.
⏱️ 1 min
- 9
Combine and serve: Pour the collected chicken broth into the ginger scallion sauce mixture and stir to combine. Add the shredded chicken straight back into the sauce and mix thoroughly to coat. Serve immediately over white rice for maximum satisfaction.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Chicken
For the Steamed Chicken
- 4 bone-in chicken thighs
- 3 slices ginger
- 2 stems spring onion, chopped
- 3 jujube dates
For the Ginger Scallion Sauce
- 1 ounce ginger, minced
- 6 stems spring onion, sliced
- 1/4 cup high heat oil
- 1 teaspoon Korean chili flakes, as needed
- 1/2 teaspoon granulated sugar, as needed
- 1 tablespoon soy sauce, as needed
- 1 tablespoon oyster sauce, as needed (mushroom oyster sauce preferred)
- 1/2 teaspoon sesame oil, for drizzling
- 1/2 teaspoon LKK chicken bouillon powder, optional, for extra flavor
- 1/4 teaspoon salt, as needed, to taste
For Serving
- 2 cups white rice, cooked
Instructions
- 1
Prepare your steaming setup: In a large flat heatproof bowl suitable for steaming, place a smaller heatproof bowl in the center, face down. This will collect the chicken broth.
⏱️ 2 min - 2
Arrange the chicken: Lean the 4 bone-in chicken thighs around the smaller upside-down bowl. Place the 3 slices of ginger, 2 chopped stems of spring onion, and 3 jujube dates around the chicken.
⏱️ 3 min - 3
Steam the chicken: Place the large bowl with the chicken into a steamer basket or rack set over boiling water. Cover and steam for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 4
Prepare the ginger scallion sauce: While the chicken is steaming, mince 1 ounce of ginger and slice 6 stems of spring onion. Place the minced ginger and sliced spring onion into a heatproof bowl.
⏱️ 5 min - 5
Heat the oil: In a small pan, heat 1/4 cup of high heat oil until it reaches smoking point (you'll see a slight shimmer or wisps of smoke).
⏱️ 2 min - 6
Assemble the sauce: Carefully pour the hot oil over the ginger and scallions in the heatproof bowl. You should hear a sizzle. Season the mixture with 1 teaspoon of Korean chili flakes, 1/2 teaspoon of granulated sugar, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. If desired, add 1/2 teaspoon of LKK chicken bouillon powder for extra flavor. Finish with a drizzle of 1/2 teaspoon of sesame oil. Stir well and taste, adjusting seasonings (salt, sugar, soy sauce) as needed.
⏱️ 3 min - 7
Finish the chicken: Once the chicken is done steaming, carefully remove it from the steamer. Remove the chicken thighs from the bowl and shred the meat from the bones.
⏱️ 3 min - 8
Collect the broth: There will be a golden chicken broth collected under the small upside-down bowl. Carefully remove the small bowl to release the broth into the larger bowl. Discard the steamed ginger, spring onion, and jujube dates.
⏱️ 1 min - 9
Combine and serve: Pour the collected chicken broth into the ginger scallion sauce mixture and stir to combine. Add the shredded chicken straight back into the sauce and mix thoroughly to coat. Serve immediately over white rice for maximum satisfaction.
⏱️ 1 min