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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 minServes 3Nutri-Score C€€
from @gramstogains1 import0 cooked
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what you need

Ingredients

3 people
  • chicken thighs (boneless, skin on)Meat600 g
  • ginger (half sliced, half minced)Produce40 g
  • spring onions (cut into segments, plus finely sliced for the sauce)Produce4 pieces
  • red dates (optional)Produce4 pieces
  • Shaoxing rice winePantry40 ml
  • garlic (minced)Produce4 pieces
  • coriander stems (finely chopped)Produce15 g
  • neutral oil (canola or avocado oil)Pantry60 ml
  • gochugaru chili flakesSpices5 g
  • oyster saucePantry20 ml
  • soy saucePantry20 ml
  • white pepper (ground)Spices1 g
  • sesame oilPantry10 ml
  • white rice (cooked, for serving)Grains300 g

per serving

Nutrition

458kcal

Carbs
30 g
Proteins
26 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Steamer
  • Saucepan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Serve

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