Chinese Steamed Chicken
(1)
1 hour
This recipe takes some of the most basic ingredients, to create the most tender chicken dish. Chicken legs are steamed, cooled, de-boned and served with a ginger and spring onion sauce.
14 people made this
Ingredients
Makes: 4 - 6 servings
- 6 whole chicken legs, cut into drumsticks and thighs
- salt, as needed
- 3 slices fresh ginger
- 2 tablespoons chopped garlic
- 4 spring onions, chopped
- Sauce
- 3 spring onions, chopped
- 3 tablespoons oil
- 2 teaspoons salt
- 2 slices fresh ginger, finely chopped
Method
Prep:15min ›
Cook:30min ›
Extra time:15min marinating ›
Ready in:1hr
- Massage some salt into the chicken and let marinate for 15 minutes.
- Place the ginger slices and garlic on the bottom of a dish, top with the chicken, then scatter with spring onions.
- Steam the chicken for 30 minutes over high heat or until cooked through. Allow the chicken to cool a little, before putting them into a sealable plastic bag. Drop the whole bag into ice water and allow the chicken to cool completely.
- De-bone the chicken, then cut the meat, together with its attached skin evenly. Shred the remaining chicken by hand.
- Arrange the shredded chicken on the the bottom of a serving dish, then arrange the sliced chicken on top.
- In a small bowl, make the sauce by mixing together the spring onions, oil, salt and finely chopped ginger. Serve with the chicken. Serve everything hot.
