4 chicken breast halves, bone-in or out
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, such as canola or grapeseed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil
1. Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
2. Meanwhile, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
3. When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.
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Steamed Chicken with Ginger-Garlic Oil
2 Tbs. minced ginger
1 Tbs. minced garlic
1/4 + 1/8 tsp. fine sea salt
1 Tbs. peanut oil
2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)
1/2 tsp. fine sea salt to coat chicken pieces
With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.
Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.
Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.
Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.
Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.
Serves 3-4 with rice and other dishes in a shared family-style meal.
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, such as canola or grapeseed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil
1. Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
2. Meanwhile, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
3. When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.
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Steamed Chicken with Ginger-Garlic Oil
2 Tbs. minced ginger
1 Tbs. minced garlic
1/4 + 1/8 tsp. fine sea salt
1 Tbs. peanut oil
2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)
1/2 tsp. fine sea salt to coat chicken pieces
With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.
Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.
Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.
Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.
Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.
Serves 3-4 with rice and other dishes in a shared family-style meal.
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