A Cantonese classic of great purity: meltingly tender steamed chicken pieces, elevated by scorching ginger and scallion oil that releases intense aromas.
Ingredients
- 4 pieces free-range chicken thighs
- 1 tbsp Shaoxing rice wine
- 1 tsp fine salt
- 1 pinch granulated sugar
- 1 pinch ground white pepper
- 1 bunch fresh cilantro
- as needed ginger-scallion oil
- 100 g fresh ginger
- 2 bunches scallion
- 15 cl neutral vegetable oil
Method
- Carefully bone the chicken thighs while keeping the skin, then rinse them briefly under cold water and pat them perfectly dry with paper towels.
- Season the chicken with the rice wine, salt, sugar, and white pepper. Briefly massage the meat and let it marinate in the refrigerator so it tenderizes and absorbs the flavors.
- Arrange the marinated chicken pieces, skin side up, on a shallow plate suitable for a steamer, making sure not to overlap them to allow for even steam circulation.
- Bring a pot of water to a vigorous boil. Place the plate in the steamer basket, cover tightly, and steam over high heat.
- Monitor the cooking until the meat is completely opaque and the juices run clear when the thickest part is pierced with a wooden skewer.
- Carefully remove the plate from the steamer. Gently discard excess cooking liquid from the bottom of the plate so as not to alter the flavor concentration of the final oil.
- Prepare the ginger-scallion oil (see prepared component) while the chicken cooks, so it is piping hot when plating.
- Generously spoon the scorching ginger-scallion oil over the hot chicken to sear the skin and release the aromas. Sprinkle with chopped fresh cilantro and serve immediately.
Nutrition
Per serving
- Energy
- 428 kcal
- Protein
- 4.71 g
- Carbohydrate
- 1.72 g
- Fat
- 44.92 g
- Fibre
- 0.81 g
- Calcium
- 3.7 mg
- Iron
- 0.14 mg
- Magnesium
- 6.83 mg
