GINGER SCALLION STEAMED CHICKEN

Ingredients

For the Chicken

  • 2 chicken legs

  • 2 chicken thighs

  • 0.7 oz / 20 g fresh ginger, sliced

  • 0.9 oz / 25 g scallions

  • 1–2 whole red chilies

For the Ginger Scallion Sauce

  • 0.5 oz / 15 g fresh coriander, finely chopped

  • 0.7 oz / 20 g fresh ginger, finely chopped

  • 0.9 oz / 25 g scallions, finely chopped

  • 1 tbsp / 15 ml chili oil

  • 1 tbsp / 15 ml soy sauce

  • 1 tbsp / 15 ml oyster sauce

  • ½ tsp white pepper

  • Salt to taste

For the Broth

  • ½ stock cube

  • ⅓ cup / 100 ml hot water

  • Reserved steaming juices

For Serving

  • Cooked white rice

  • Furikake (optional, for topping)

Additional Notes

  • Seasoning to Taste: Use this recipe as a solid guideline rather than a strict rule—feel free to adjust and dial up the seasonings (like soy and oyster sauce) after tasting to make sure the flavor hits just right.

  • Furikake Option: Furikake isn't listed in the core ingredients, but it's an optional, delicious touch to throw on top at the end because it fits in anywhere.

Method

  1. Steam the Chicken: Place an inverted small bowl inside a larger bowl and arrange the chicken over it. Add the sliced ginger, scallions, and whole red chilies. Place in a water bath, cover, and steam for 15–20 minutes until cooked through (or let it go longer if desired).

  2. Make the Ginger Scallion Sauce: While the chicken steams, finely chop the ginger, scallions, and coriander. Sauté them briefly in a pan, then stir in the chili oil at the end.

  3. Shred the Chicken: Remove the chicken from the steamer, discard the spent aromatics, and carefully remove the inverted bowl while reserving all the liquid gold steaming juices. Shred the chicken into strips.

  4. Build the Broth: Add the reserved steaming juices to a small pot. Dissolve the half stock cube (or equivalent bouillon) in the hot water and add it to the broth. Mix well.

  5. Finish: Combine your sauce base, soy sauce, oyster sauce, white pepper, and salt. Add the shredded chicken and pour the hot broth over the top. Adjust and punch up your seasonings here to taste—don't be shy with extra soy and oyster sauce if you want a bolder punch.

  6. Serve: Serve over hot white rice, and finish with a sprinkle of furikake if you want that extra touch.