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Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce
40 Min.Für 3Nutri-Score C€€
C
40 Min.
40 Min.Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce
was Sie brauchen
Zutaten
chicken thighs (boneless, skin on)Fleisch600 g
ginger (half sliced, half minced)Obst & Gemüse40 g
spring onions (cut into segments, plus finely sliced for the sauce)Obst & Gemüse4 Stücke
red dates (optional)Obst & Gemüse4 Stücke
Shaoxing rice wineVorräte40 ml
garlic (minced)Obst & Gemüse4 Stücke- coriander stems (finely chopped)Obst & Gemüse15 g
- neutral oil (canola or avocado oil)Vorräte60 ml
gochugaru chili flakesGewürze5 g- oyster sauceVorräte20 ml
soy sauceVorräte20 ml- white pepper (ground)Gewürze1 g
- sesame oilVorräte10 ml
white rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
458kcal
- Kohlenhydrate
- 30 g
- Eiweiß
- 26 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Dampfgarer
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Arrange the chicken for steaming
- Place a small bowl in the centre of a heatproof plate and lay the chicken thighs around it.
- Top the chicken with the ginger slices, spring onion segments and red dates.
- Schritt 2
Steam the chicken
- Place the plate in the steamer and pour the Shaoxing rice wine over the chicken.
- Steam until the chicken is cooked through.
- Schritt 3
Fry the aromatics for the sauce
- In a saucepan, combine the minced ginger, coriander stems, sliced spring onion, garlic and neutral oil.
- Fry gently, then stir in the gochugaru chili flakes at the end.
- Schritt 4
Collect the chicken juices
- Remove the chicken to the side.
- Keep all the juices collected in the small bowl in the centre of the plate.
- Schritt 5
Shred and dress the chicken
- Shred the chicken thighs and add the fried aromatics with their oil.
- Add the oyster sauce, soy sauce, white pepper, sesame oil and the reserved chicken juices.
- Mix well.
- Schritt 6
Serve
- Spoon the chicken and its sauce over a bed of white rice.