Description
Steamed Ginger Chicken is a delicate and aromatic dish that highlights the freshness of ginger paired with tender chicken. The steaming technique preserves moisture and flavors, creating an authentic Cantonese experience at home.
Ingredients
Scale
1.5 lbs Chicken Thighs (bone-in or boneless)
3-inch piece Fresh Ginger
4 stalks Scallions (Green Onions)
2 tablespoons Light Soy Sauce
1 tablespoon Shaoxing Wine (or Dry Sherry)
1 teaspoon Toasted Sesame Oil
1 teaspoon Cornstarch
1/2 teaspoon White Pepper
1 tablespoon Goji Berries (Optional)
Instructions
- Start by cleaning the chicken thighs and patting them dry with paper towels. Cut them into bite-sized pieces if you are using boneless thighs, or leave them whole if you prefer a more rustic presentatio
- In a large mixing bowl, combine the light soy sauce, Shaoxing wine, toasted sesame oil, cornstarch, and white pepper. Whisk these together until smooth. Toss the chicken in this mixture, ensuring every piece is thoroughly coated. Let it sit for at least 20 minutes at room temperature
- While the chicken marinates, peel the fresh ginger and slice it into very fine matchsticks (julienne). Cut the white parts of the scallions into sections and finely mince the green tops for garnish
- Place the marinated chicken in a heat-proof dish that fits inside your steamer. Scatter the ginger matchsticks and the white parts of the scallions evenly over the top. If you are using goji berries, sprinkle them on now
- Bring a pot of water to a vigorous boil. Place the steamer basket over the pot and cover it tightly. Steam the chicken over medium-high heat for 15 to 20 minutes
- Carefully remove the dish from the steamer. Heat a tablespoon of neutral oil in a small pan until it starts to shimmer and pour the hot oil directly over the ginger and scallions on the chicke
- Top the dish with the reserved green scallion tops. Serve your Steamed Ginger Chicken immediately while it is piping hot
Notes
Using a young ginger with thinner skin provides a milder taste, while mature ginger offers a sharper bite. Julienning ginger by hand is recommended for the best texture.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Steaming
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg