Steamed Chicken with Ginger Scallion Oil
Steamed chicken with ginger scallion oil is a light, flavorful dish that highlights the natural taste and moisture of the chicken. This nutrient-preserving cooking method comes together in under 30 minutes and is finished with fragrant ginger scallion oil.
Ingredients
- 3 chicken thighs, can be skin on, bone-in, or boneless
- 6 slices of ginger
- 4 pieces lemongrass, cut into 3”
- 5 pieces of scallion, cut ino 3”
Sauce
- ½ cup green onion, chopped
- ¼ cup ginger, minced
- 1 Tbsp garlic, minced
- 4 Thai chilis, minced
- ¼ cup avocado oil
- ½ cup steamed chicken stock
- 1 tsp fish sauce
- ½ tsp sugar
- 1 tsp soy sauce
- ⅛ tsp turmeric
- ¼ tsp black pepper
Instructions Start Cooking
- Set up a steamer and bring the water to a gentle boil. Place a small bowl in the center of the heatproof dish to trap the chicken juices. Place the chicken on top of the heatproof dish and top with the ginger, lemongrass, and scallions.3 chicken thighs, 6 slices of ginger, 4 pieces lemongrass, 5 pieces of scallion
- Cover and steam for 15–20 minutes, or until the chicken is fully cooked through and the juices run clear.
- Carefully remove the chicken from the steamer. Discard the cooked aromatics and reserve the chicken liquid. Let the chicken rest slightly, then shred or slice.
- To make the sauce, add green onion, ginger, and garlic to a medium sized mixing bowl.¼ cup ginger, 1 Tbsp garlic, ½ cup green onion
- Heat oil in a small saucepan until hot but not smoking. Pour the hot oil over the chopped aromatics to release their fragrance.
- Stir in seasonings to create the ginger scallion sauce.4 Thai chilis, ¼ cup avocado oil, ½ cup steamed chicken stock, 1 tsp fish sauce, ½ tsp sugar, 1 tsp soy sauce, ⅛ tsp turmeric, ¼ tsp black pepper
- Spoon the sauce evenly over the chicken. Season with freshly ground pepper and serve with rice.
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