Plat
Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce
40 minPour 3Nutri-Score C€€
C
40 min
40 minSteamed Chicken Thighs over White Rice with Ginger Scallion Sauce
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skin on)Viandes600 g
ginger (half sliced, half minced)Fruits et légumes40 g
spring onions (cut into segments, plus finely sliced for the sauce)Fruits et légumes4 morceaux
red dates (optional)Fruits et légumes4 morceaux
Shaoxing rice wineÉpicerie40 ml
garlic (minced)Fruits et légumes4 morceaux- coriander stems (finely chopped)Fruits et légumes15 g
- neutral oil (canola or avocado oil)Épicerie60 ml
gochugaru chili flakesÉpices5 g- oyster sauceÉpicerie20 ml
soy sauceÉpicerie20 ml- white pepper (ground)Épices1 g
- sesame oilÉpicerie10 ml
white rice (cooked, for serving)Céréales300 g
par portion
Nutrition
458kcal
- Glucides
- 30 g
- Protéines
- 26 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Cuiseur vapeur
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Spoon the chicken and its sauce over a bed of white rice.