Steamed Ginger Scallion Chicken

Ingredients

• 2 Chicken thighs, skin-on (Debone and shred after steaming)
• 1 piece Ginger (Large piece; sliced for steaming, then finely chopped after steaming)
• Salt (To taste; sprinkle generously over chicken)
• 3 Scallions (Finely chopped)
• 2 tbsp Neutral oil (Heat before pouring over the ginger-scallion mixture)
• 1 tbsp Soy sauce
• Steamed rice (To serve)

Steps

1. 1

   Place the sliced ginger on a plate or in a shallow bowl, then lay the skin-on chicken thighs on top. Sprinkle the chicken generously with salt.

2. 2

   Steam for 15–20 minutes, until the chicken is tender and juicy. Reserve the broth that collects at the base; it will be used in the dressing.

3. 3

   Remove the chicken from the steamer, debone it, and shred the meat into smaller pieces. Set aside.

4. 4

   Finely chop the steamed ginger and combine it with the finely chopped scallions in a heat-safe bowl.

5. 5

   Heat the neutral oil until hot, then carefully pour it over the ginger and scallions so they become fragrant.

6. 6

   Add the soy sauce and reserved chicken broth to the ginger-scallion mixture. Mix well.

7. 7

   Pour the ginger-scallion mixture over the shredded chicken. Serve with steamed rice.

Notes

The source does not specify how to heat the oil or give a separate steaming temperature. Chicken quantity is stated by count; estimated edible weight and nutrition are approximate. Rice is listed for serving without a quantity.

Nutrition per serving

• main
• comfort food
• steamed
• gluten-containing
• dairy-free