Steamed Ginger Scallion Chicken
Home Cooking Atelier cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tyffany Patrier on SeeMeCook
Tender skin-on chicken thighs are steamed over sliced ginger, then shredded and dressed with fragrant hot ginger-scallion oil, soy sauce, and the reserved chicken broth. Serve with hot steamed rice for a simple, comforting meal.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 50 g
- 40 g
- 35 g
- 25 g
- 315 g
Weights are estimates. Together, the ingredients weigh about 765 g before cooking, which is about 380 g per serving.
Steps
Place the sliced ginger on a plate or shallow heatproof bowl. Lay the skin-on chicken thighs on top and sprinkle them generously with salt.
Steam the chicken for 15–20 minutes, until it is tender and juicy. Reserve the broth that collects at the base; do not discard it.
Remove the chicken from the steamer, debone it, and shred the meat into smaller pieces. Set the shredded chicken aside.
Finely chop the steamed ginger together with the scallions and place them in a bowl.
Carefully pour the hot neutral oil over the ginger and scallions so the mixture becomes fragrant and aromatic.
Add the soy sauce and reserved chicken broth to the ginger-scallion mixture, then mix well.
Pour the ginger-scallion mixture over the shredded chicken and serve with hot steamed rice.
Notes
The source does not specify the exact amount of ginger, the volume of reserved broth, or a steaming temperature. Use the broth collected during steaming as directed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 728
- Protein
- 32 g
- Carbs
- 51 g
- Fat
- 44 g
- Fiber
- 2 g
Where the calories come from
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