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Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce
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Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce

40 minPara 3Nutri-Score C€€
de @gramstogains1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • chicken thighs (boneless, skin on)Carne600 g
  • ginger (half sliced, half minced)Frutas y verduras40 g
  • spring onions (cut into segments, plus finely sliced for the sauce)Frutas y verduras4 piezas
  • red dates (optional)Frutas y verduras4 piezas
  • Shaoxing rice wineDespensa40 ml
  • garlic (minced)Frutas y verduras4 piezas
  • coriander stems (finely chopped)Frutas y verduras15 g
  • neutral oil (canola or avocado oil)Despensa60 ml
  • gochugaru chili flakesEspecias5 g
  • oyster sauceDespensa20 ml
  • soy sauceDespensa20 ml
  • white pepper (ground)Especias1 g
  • sesame oilDespensa10 ml
  • white rice (cooked, for serving)Cereales300 g

por ración

Nutrición

458kcal

Carbohidratos
30 g
Proteínas
26 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Vaporera
  • Cazo
  • Bol

paso a paso

Preparación

  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.
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  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.
    Paso 4

  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.
    Paso 5

  6. Serve

    • Spoon the chicken and its sauce over a bed of white rice.
    Paso 6
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