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Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce
Hoofdgerecht

Steamed Chicken Thighs over White Rice with Ginger Scallion Sauce

40 minVoor 3Nutri-Score C€€
van @gramstogains1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

3 personen
  • chicken thighs (boneless, skin on)Vlees600 g
  • ginger (half sliced, half minced)Groente en fruit40 g
  • spring onions (cut into segments, plus finely sliced for the sauce)Groente en fruit4 stukken
  • red dates (optional)Groente en fruit4 stukken
  • Shaoxing rice wineVoorraadkast40 ml
  • garlic (minced)Groente en fruit4 stukken
  • coriander stems (finely chopped)Groente en fruit15 g
  • neutral oil (canola or avocado oil)Voorraadkast60 ml
  • gochugaru chili flakesKruiden en specerijen5 g
  • oyster sauceVoorraadkast20 ml
  • soy sauceVoorraadkast20 ml
  • white pepper (ground)Kruiden en specerijen1 g
  • sesame oilVoorraadkast10 ml
  • white rice (cooked, for serving)Granen300 g

per portie

Voedingswaarden

458kcal

Koolhydraten
30 g
Eiwitten
26 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Stoomkoker
  • Steelpan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Serve

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