薑蔥蒸雞Steamed Chicken with Ginger and Spring Onion

Prep 15 min·Cook 18 min·Rest 20 min

1. 1You're here
   Step 1.

   Cut the chicken into 4 cm pieces and pat dry. Slice half the ginger thinly and cut the rest into fine shreds. Cut the spring onions into 4 cm lengths. Slice the soaked mushrooms if using.

   500 g Boneless chicken thighs, skin on40 g Ginger4 stalks Spring onions4 Dried shiitake mushrooms, soaked

   Knife work
2. 2
   Step 2.

   Mix the chicken with the salt, sugar, light soy, oyster sauce, Shaoxing wine and ginger slices. Stir in the cornflour and 1 tbsp oil and leave for 20 minutes.

   500 g Boneless chicken thighs, skin on½ tsp Salt1 tsp Sugar1 tbsp Light soy sauce1 tbsp Oyster sauce1 tbsp Shaoxing wine40 g Ginger2 tsp Cornflour2 tbsp Cooking oil

   20 minMarinate
3. 3
   Step 3.

   Spread the chicken in one layer on a deep plate with the mushrooms, skin side up. Scatter the ginger shreds and the white parts of the spring onion on top.

   500 g Boneless chicken thighs, skin on4 Dried shiitake mushrooms, soaked40 g Ginger4 stalks Spring onions

   Wok-chan's tip鑊仔貼士

   A single layer is the secret: piled-up chicken cooks unevenly.
4. 4
   Step 4.

   Steam over boiling water on high heat for 15–18 minutes, until the juices run clear and the thickest piece reaches 75°C.

   500 g Boneless chicken thighs, skin on

   16 minSteam
5. 5
   Step 5.

   Scatter the green spring onion on top. Heat the remaining 1 tbsp oil until smoking and pour it over to sizzle. Serve with rice and the ginger and spring onion oil if you like.

   4 stalks Spring onions2 tbsp Cooking oiloptional: 4 tbsp Ginger and Spring Onion Oil