Imported from Instagram

Liquid Gold Chicken Bowl

Name: Liquid Gold Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 chicken legs; 2 chicken thighs; 20 g ginger (Use some for steaming and finely chop some for the flavor mixture.); 25 g scallions (Use some for steaming and finely chop some for the flavor mixture.); 15 g coriander (Finely chopped.); 1.5 whole red chillies (Source gives a range of 1–2; use whole, with amount to taste within that range.); 1 tbsp chilli oil; 1 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp white pepper; salt (To taste.); cooked rice (Amount not specified; serve hot.); 0.5 stock cube (Half cube; source does not specify type.); 100 ml hot water (Hot; mixed with the stock cube.)

Recipe by Chef Srijan Ratra @chefsrijan · Instagram

Imported by Ana Maria Archila on SeeMeCook

Tender shredded chicken is served with a fragrant ginger, scallion and coriander mixture and a savory broth enriched with the juices from steaming. Serve it over hot rice for a comforting bowl.

2 servings35 minEast Asian

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Ingredients

2 chicken legs
2 chicken thighs
20 g ginger (Use some for steaming and finely chop some for the flavor mixture.)
25 g scallions (Use some for steaming and finely chop some for the flavor mixture.)
15 g coriander (Finely chopped.)
1.5 whole red chillies (Source gives a range of 1–2; use whole, with amount to taste within that range.)
1 tbsp chilli oil
1 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp white pepper
salt (To taste.)
cooked rice (Amount not specified; serve hot.)
0.5 stock cube (Half cube; source does not specify type.)
100 ml hot water (Hot; mixed with the stock cube.)

Steps

1
Set a small bowl upside down inside a larger bowl to collect the juices. Arrange the chicken legs and thighs over the inverted bowl, then add ginger, scallions and whole red chillies.
2
Place the larger bowl in a water bath, cover it and steam the chicken for 15–20 minutes.
3
Meanwhile, finely chop some of the ginger, scallions and coriander. Mix them with the chilli oil to make the flavor mixture.
4
Remove the chicken from the steamer. Carefully lift out the inverted bowl and reserve the collected juices.
5
Shred the cooked chicken into strips.
6
Mix the hot water with half a stock cube until the cube is dissolved, then combine this stock with the reserved chicken juices.
7
Mix the ginger-scallion-coriander flavor mixture with salt, white pepper, soy sauce and oyster sauce.
8
Add the shredded chicken to the seasoned flavor mixture, then finish by pouring over the hot broth.
9
Serve the chicken and broth over hot cooked rice.

Notes

The description lists cooked rice but gives no quantity. The transcript says to sauté the finely chopped ginger, scallions and coriander, while the written method says to mix them with chilli oil; the method follows the written description. The source does not specify how much water to use for the steaming water bath.